Tomato, Leek And Potato Bake

1. 1

   Preheat oven to 350u00b0F degrees.

2. 2

   Grease a 5 cup shallow ovenproof dish.

3. 3

   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.

4. 4

   Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.

5. 5

   Brush the top layer of potatoes with olive oil.

6. 6

   Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.