POTATO-LEEK FILLING WITH CANADIAN BACON

Potato-Leek Filling With Canadian Bacon image

Provided by Molly O'Neill

Categories dinner, weekday, casseroles, main course

Time 35m

Yield Four servings

Number Of Ingredients 11

Ingredients

Olive oil spray
3 large red potatoes, halved and thinly sliced
1 teaspoon olive oil
2 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
1/2 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups sliced mushrooms
1 teaspoon kosher salt
Freshly ground pepper to taste
1/4 cup chopped Italian parsley
4 slices Canadian bacon, cut into 1/4-inch-thick strips

Steps:

Preheat oven to 450 degrees. Spray 2 baking sheets with olive oil and divide the potatoes between them, in a single layer. Roast until tender, about 20 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leeks and onion and cook until soft, about 7 minutes. Add garlic and mushrooms and cook for 5 minutes longer. Remove from heat and toss in potatoes, salt, pepper and parsley. Assemble the pie as above, sprinkling bacon over the top before baking.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 4 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 7 grams, TransFat 0 grams