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
- 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.
- 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