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 1/4-inch-thick strips
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      296 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 13 grams protein; 13 milligrams cholesterol; 858 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  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.
  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.

35 minutes

Dining and Cooking