Potato-Leek Filling With Canadian Bacon

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.
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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