Tomato, Leek and Potato Bake Recipe π π₯
Cook Time: 1 hour 30 minutes
Prep Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Description:
This Tomato, Leek and Potato Bake is a delightful medley of flavors, perfect for a cozy weeknight dinner or a comforting brunch. Layers of tender potatoes, aromatic leeks, juicy tomatoes, and fragrant rosemary, all baked to perfection with a golden, slightly crisp top. Simple, wholesome, and utterly delicious! πΏ
Ingredients:
- 1 1/2 potatoes, scrubbed and thinly sliced π₯
- 2 leeks, sliced π§
- 3 tomatoes, sliced π
- 3 sprigs fresh rosemary πΏ
- 1 garlic clove, minced π§
- 1 1/4 cups vegetable stock π₯£
- 1 tablespoon olive oil π«
- Salt and pepper to taste π§
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat oven to 350Β°F (175Β°C) degrees. π₯ |
| 2 | Grease a 5-cup shallow ovenproof dish with olive oil or cooking spray. π« |
| 3 | Layer the ingredients in the dish: start with a layer of thinly sliced potatoes, followed by a layer of leeks, then tomatoes. Scatter some fresh rosemary between the layers for an extra burst of flavor. Repeat until all ingredients are used, ending with a final layer of potatoes on top. π₯π§ π πΏ |
| 4 | Prepare the garlic-infused vegetable stock: in a small bowl, combine minced garlic with vegetable stock. Season with salt and pepper to taste. Pour this mixture over the layered veggies in the dish. π§π₯£ |
| 5 | Brush the top layer of potatoes with olive oil, ensuring they get crispy and golden during baking. π« |
| 6 | Bake in the preheated oven for 1 1/4 to 1 1/2 hours, or until the potatoes are fork-tender and the top is golden brown and slightly crispy. π |
| 7 | Serve hot, scooping out generous portions of this comforting Tomato, Leek and Potato Bake onto plates. Enjoy the delicious melding of flavors! ππ½οΈ |
Nutritional Information (per serving):
- Calories: 213.8
- Fat: 3.9g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 26.1mg
- Carbohydrates: 41.6g
- Fiber: 6.2g
- Sugar: 6.7g
- Protein: 5.4g
Recipe Notes:
- Potato Choice: You can use any type of potato for this recipe, from Russet to Yukon Gold. Each adds its own texture and flavor, so pick your favorite!
- Make it Vegan: This dish is naturally vegetarian and can easily be made vegan by using vegetable stock.
- Extra Flavors: Feel free to add a sprinkle of your favorite cheese or breadcrumbs on top for an extra crispy finish.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Keywords:
Vegetable, Canadian, Weeknight, Brunch, Oven, < 4 Hours, Easy π
There you have it! A deliciously comforting Tomato, Leek and Potato Bake recipe that’s sure to become a favorite in your kitchen. Enjoy the flavors, savor the simplicity, and share the love with friends and family! π₯°β¨
