When is a potato casserole so good, two grown-ups polish off the whole thing in one fell swoop? When it's THIS potato casserole.
Guess what? It's healthy, too. Well, maybe not if you eat the whole thing at once.
This very simple dish (hello, starter Gluten Free Cooks out there!) is adapted from a Martha recipe.
Potato Leek Apple Casserole
3-4 yukon gold potatoes, thinly sliced (I peeled mine, but you don't have to)
1 large sweet potato, peeled, then thinly sliced
1 green apple, peeled, cored, and chopped into little chunks
2 leeks, white and pale green parts only, rinsed well, chopped into a 1/4 dice
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup grated gruyere
1/2 cup grated parmesan
1. Preheat oven to 350 degrees. Combine both kinds of potatoes, apple, and leeks into a large bowl. Toss with olive oil and season with salt and pepper.
2. Spread potato/leek/apple mixture to a 9x12 casserole dish, and cover with foil. Bake for 15 minutes.
3. Raise oven temp to 400 degrees, remove foil, sprinkle gruyere and parmesan on potato mixture. Continue to bake (without foil) until bubbly and browned, about 30 minutes.
Ooh! That sounds soooo good. Was going to stop at the store on the way home for ingredients to my mom's root veggie casserole, but I may try this instead. (Sorry, Mom. I'll make yours next week.)
ReplyDeleteDUDE!
ReplyDeleteSerious comfort food. Send some over. Like, yesterday. xox
ReplyDeletethese were flippin' good. want more. immediately if not sooner.
ReplyDeleteyummy. new pic is cute.
ReplyDeleteAll of you are invited to my potato party.
ReplyDeletexoxo
It just occurred to me that the root veggie casserole is gfree, too. The recipe, in case you want to try it:
ReplyDeleteRoot Vegetables Casserole
12 cups diced root vegetables*
1 large onion, diced
2 T. or more of fresh rosemary (or other fresh herbs)
3-4 T. extra virgin olive oil
fresh ground pepper
salt
3 - 4 pears (firm brown skinned Bosc recommended)
Preheat oven to 450.
Lightly grease a large roasting pan with oil.
Combine diced root vegetables and diced onion. Drizzle with the oil and toss lightly. Sprinkle with rosemary, salt and pepper and toss again.
Place in single layer in the prepared pan. Roast 25 to 40 minutes or until the veggies are fork tender.
Meanwhile, while the veggies are finishing up, slice or dice the pears. Heat some butter or butter and oil in a large skillet. When the butter is hot, place the pears in a single layer in the skillet. Cook briefly so they are lightly brown on the bottom. Turn once and brown lightly on the other side.
Combine veggies and pears in a large bowl and season as needed. Serve and enjoy.
*(Your choice on what mixture you want to use. I usually use some combo of carrot, parsnip, turnip, rutabaga, potatoes and sweet potatoes)