FOFF Potato, Leek and Olive Casserole

A warming casserole to cure a chill in the bones.  This recipe from Carla Vavala’s book Fusion of Food and Friends fills your belly with all things good and yummy.

*I added some butter beans to make it a complete meal.

• 2 TBS olive oil
• 2 leeks, finely sliced
• 1 1/2 cups vegetable stock
• 3 tsp. chopped fresh thyme
• 2 lbs. potatoes, unpeeled but sliced very thin (use a mandolin)
• 8 pitted olives, sliced
• 3/4 cup parmesan cheese, grated (*I ran out of parm. so I used 1/2 a cup feta)
• *Optional:  15 oz. can beans of choice (I used butter beans)
• 2 TBS olive oil or butter

Preheat oven to 350 F.

Spray a 1 1/2 qt. casserole dish with non stick spray.

Heal oil in large pan and sauté leeks until tender over medium heat.

Add the stock, thyme and potatoes, cover and simmer for 10 minutes

Use tongs to remove half the potatoes and layer in casserole dish.

Sprinkle with olives, beans if using, cheese, salt and pepper.

Layer remaining potatoes then spoon the leek and stock mixture around the sides ONLY of the casserole.  Top with oil or butter.

Bake uncovered for 50 minutes. Allow to stand 5 minutes before cutting.

Very tasty and so easy to make.

I like the addition of beans and next time, I’ll add more beans and one less tater.