Directions:
- Preheat oven to 350°F degrees.
- Grease a 5 cup shallow ovenproof dish.
- Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
- Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
- Brush the top layer of potatoes with olive oil.
- Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.43 Kcal (2070 kJ) | ||
| Calories from fat | 31.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 11728.21mg | 489% | |
| Potassium | 981.48mg | 21% | |
| Total Carbs | 98.82g | 33% | |
| Sugars | 12.69g | 51% | |
| Dietary Fiber | 7.41g | 30% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 2.6mg | 15% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.11 Kcal (482 kJ) | ||
| Calories from fat | 7.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 5% | |
|---|---|---|---|
| Sodium | 2730.59mg | 489% | |
| Potassium | 228.51mg | 21% | |
| Total Carbs | 23.01g | 33% | |
| Sugars | 2.95g | 51% | |
| Dietary Fiber | 1.72g | 30% | |
| Protein | 1.33g | 11% | |
| Vitamin C | 6.6mg | 47% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 0.6mg | 15% | |
| Calcium | 21.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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