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Potato, Onion and Leek Casserole with Mozzarella

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Ingredients

Serves 4

• 4 medium-sized potatoes

• Olive oil

• 2 leeks, washed and chopped

• 2 white onions, chopped

• 3 minced garlic cloves

• ½ cup red wine

• 1 (28-ounce) can diced tomatoes

• Kosher salt

• Black pepper

• 2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 400 degrees F.

  2. Peel the potatoes and cut into thin slices.

  3. Place into a pot filled with cold water and bring to a boil.

  4. Boil for 15 minutes.

  5. Meanwhile, drizzle about a tablespoon of oil into a saucepan and heat over medium-high.

  6. Sauté the leeks and onions for 5 minutes or until softened and fragrant.

  7. Add the garlic and continue to sauté for an additional minute.

  8. Pour in the red wine and scrape the bottom of the pan to remove any flavorful browned bits.

  9. Add the tomatoes with the canning juices as well as a generous pinch of salt, and black pepper.

  10. Bring to a boil and reduce to a simmer.

  11. Simmer for 10 minutes or until thickened.

  12. Drain the potatoes and arrange in a greased casserole dish in an even layer.

  13. Pour the tomato sauce mixture over the potatoes.

  14. Sprinkle mozzarella cheese on top then cover the casserole dish with foil.

  15. Bake in the oven for 30 minutes. Uncover for the last 10 minutes so the cheese browns.

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