Recipe - Layered Potatoes And Leeks

2 md Leeks; Thinly Sliced
3 cup Fresh Mushrooms; Sliced
2 Cloves Garlic; Minced
One half teaspoon Dried Rosemary; Crushed
1 tablespoon Olive Oil
3 cup Potato, Unpeeled; Sliced
1/4" Thick
Three fourths cup Parmesan Cheese; Grated
1 tablespoon Olive Oil
1 8 Oz Carton Yogurt, Skim
Milk

In a large skillet cook the leeks, mushrooms, garlic and rosemary in 1
Tablespoon hot oil till leeks are tender but not brown. Meanwhile bring a
large pot of lightly salted water to boil; add potatoes. Return to boiling;
reduce heat. Cover and simmer for 3 minutes. Drain. (Potatoes will NOT be
tender.)

Grease a 1 One half quart souffle or casserole dish. Arrange 1 cup of the potato
slices over the bottom of the dish, overlapping slices if necessary. Spoon
one third of the leek mixture (about 2/3 cup) over potatoes. Sprinke with
One fourth cup of the parmesan cheese. Repeat layering with potatoes, leek mixture
and Parmesan cheese to make 6 layers. Drizzle top layer with 1 tablespoon
oil. Bake uncovered in a 400 degree oven about one hour or till potatoes
are golden brown and tender. Let stand 10 minutes. Serve with yogurt. Makes
4 servings.
NOTES : This easyonthecook casserole is layered with a savory leek and
mushroom mixture, cut or sliced up potatoes and Parmesan cheese. Serve it
with a simple salad of mixed greens and vinaigrette dressing.