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Peel and thinly slice 2 pounds of yukon gold potatoes. Place in a bowl of cool water. Thinly slice 1/2 medium red onion and chop. Thinly chop 2 well cleaned leeks. Place 2 T olive oil in a skillet and saute onions and leeks until soft. Place onions and leeks in the bottom of a pie pan or tart pan, cover with potato slices placed in a circular or spiral pattern. Sprinkle with salt and pepper to taste. Spray with olive oil or pour 3 T cream over the top of the potatoes. Bake in a 375 oven for 35-40 minutes, until golden and cooked through. You can sprinkle with chopped Italian parsley.
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