Portions: 64       Serving Size: 2.5 oz
	Ingredient Amount Quality Farm Red Skin Slices Potatoes 10 lbs Leeks, medium thinly sliced 6 each (2/3 cup) Fresh Mushrooms, sliced 32 oz Garlic, minced 8 cloves Dried Rosemary, crushed 2 t Olive Oil or Cooking Oil 1/4 cup Parmesan Cheese, grated 3 cups Plain Yogurt or Sour Cream 16 oz

Directions

In a large skillet, cook the leeks, mushrooms, garlic and rosemary in 1 tablespoon hot oil until leeks are tender but not brown. Grease a full-size roasting pan. Arrange 5 lbs. of potatoes over bottom of the dish, overlapping slices if necessary. Spoon half of the leek mixture over potatoes. Sprinkle with half the parmesan cheese. Repeat layering with potatoes, leek mixture, and parmesan cheese to make 2 layers. Drizzle top layer with 1 tablespoon oil. Bake, uncovered, in a 400ºF oven about 1-hour or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt or sour cream.

Applicable Segments:
Family/Casual, Hotel/Fine Dining

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