Potato and Leek Casserole

(from mom2mpr’s recipe box)

Try tofu ricotta, yum.

Source: Better than Peanut Butter and Jelly

Prep time: 10 minutes
Cook time: 60 minutes
Serves 4 people

Categories: Dinner, long bake, vegetarian

Ingredients

  • 2 medium leeks thinly sliced
  • 3 cups mushrooms, sliced
  • 1 cup low fat mozzarella, grated
  • 3/4 cup low fat ricotta cheese
  • 1 clove garlic
  • Dash pepper
  • 3 cups potatoes, sliced, unpeeled and partially cooked
  • 1/2 cup wheat germ
  • 1 TBSP canola oil
  • 1/4 cup sour cream(optional)

Directions

  1. eheat oven to 425.

  2. Large nonstick skillet-sauté leeks and mushrooms until crisp tender.

  3. Small bowl-combine mozzarella, ricotta, garlic and pepper.

  4. Spray casserole with cooking oil.

  5. Arrange 1 cup potatoes over the bottom.

  6. Spoon 1/3 of leek-mushroom mixture over potatoes.

  7. Cover with 1/3 cup of the mozzarella-ricotta mixture.

  8. Repeat layers. Top with wheat germ.

  9. Bake for 1 hour until potatoes are tender and browned. Serve with sour cream if desired.

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