PREP: 35 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 400°F MAKES 4 servings
1 pound potatoes (3 medium), sliced 1⁄4 inch thick
2 tablespoons olive oil or vegetable oil
3 cups sliced fresh mushrooms (8 ounces)
2⁄3 cup thinly sliced leeks (2 medium)
2 cloves garlic, minced
1⁄2 teaspoon dried rosemary, crushed
1⁄4 teaspoon salt
1⁄2 cup whipping cream
3⁄4 cup shredded Parmesan cheese (3 ounces)
Sour cream (optional)
1 Preheat oven to 400°F. Grease a 11⁄2 -quart soufflé dish or casserole; set aside. In a covered medium saucepan cook potatoes in enough boiling, lightly salted water to cover for 3 minutes (potatoes will not be tender). Drain and cool slightly.
2 Meanwhile, in a large skillet heat 1 tablespoon of the oil over medium heat. Add mushrooms, leeks, garlic, rosemary, and salt; cook until leek is tender, stirring occasionally. Stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 seconds or until slightly thickened.
3 To assemble, arrange 1 cup of the potato slices in the bottom of the prepared soufflé dish or casserole, overlapping if necessary. Spoon one-third of the leek mixture over potatoes in dish; sprinkle with 1⁄4 cup of the cheese. Repeat layering potatoes, leek mixture, and cheese. Top with the remaining potatoes and the remaining leek mixture; drizzle with the remaining 1 tablespoon oil.
4 Bake, uncovered, for 30 minutes. Sprinkle with the remaining 1⁄4 cup cheese. Bake for 5 to 10 minutes more or until potatoes are tender. Cover and let stand for 10 minutes before serving. If desired, serve with sour cream.
PER SERVING: 345 cal., 24 g total fat (11 g sat. fat), 54 mg chol., 398 mg sodium, 26 g carb., 3 g fiber, 11 g pro.
