Potato and Leek Loaf (Core) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My children got a kick out of the presentation of this side dish. They also enjoyed the flavor. I have a hard time getting my kids to eat onions, but they will eat leeks! Ingredients:
1/2 tablespoon olive oil |
3 leeks, sliced |
1 tablespoon fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb potato, peeled and sliced |
Directions:
1. Heat oil in pan, add leeks and spices. Cook for 5 minutes.
2. Line a loaf pan with tin foil. Spray with nonstick cooking spray.
3. Arrange 1/4 of potato slices in bottom. Top with 1/3 of the leeks; repeat layers ending with potatoes on top.
4. Cover with foil and place in COLD oven. Turn oven to 425. Bake for 1 hour.
5. Remove from oven and let rest for 10 minutes.
6. Uncover and invert a plate over top. Turn pan and plate over to invert loaf onto plate.
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