- Cooking oil spray
- 2 large leeks - trimmed, sliced, and washed
- 2 cloves garlic - minced
- Salt and pepper - to taste
- 1 ½ lbs. potatoes - sliced thinly
- ½ cup chicken or vegetable stock
- 2 oz. parmesan cheese - grated
- 1.7 oz mozzarella cheese - grated
Preheat the oven to 400°F.
Spray a cast iron skillet with some cooking oil spray. Heat it over a medium high heat; add the leeks and garlic and fry until softened. Season with salt and black pepper; remove from the skillet and set aside.
Add half of the leek mixture back to the cast iron skillet, then add half of the potatoes in a layer. Sprinkle the potatoes with half of the parmesan cheese. Add the other half of the leeks, then a final layer of the potatoes. Pour the chicken or vegetable stock over the top of everything in the skillet. Top with all of the mozzarella cheese and the other half of parmesan cheese.
Bake in the preheated oven until the top is golden and the potatoes are cooked through, approximately 45 minutes. Serve warm.
- Yields: 4-6 servings
- Preparation Time: 1 hour
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