Potato-Leek Filling With Canadian Bacon
Published March 4, 1995
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
½ onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups sliced mushrooms
1 teaspoon kosher salt
Freshly ground pepper to taste
¼ cup chopped Italian parsley
4 slices Canadian bacon, cut into ¼-inch-thick strips
Nutritional analysis per serving (4 servings)
55 grams carbs; 14 milligrams cholesterol; 293 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 7 grams fiber; 749 milligrams sodium; 13 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
This wasn't bad at all. I cooked the leeks and onions in the bacon fat and then added the garlic and mushrooms. I didn't need olive oil. I was concerned because there was no sauce or cheese, and I thought the pie might be too dry, but it was pretty good.