Ingredients:
1 1/2 lbs potatoes
2 leeks, sliced
3 large tomatoes, sliced
3 fresh rosemary, crushed
1 garlic cloves, smashed
1 1/4 cups vegetable stock or 1 1/4 cups chicken stock
1 tablespoon olive oil
salt and pepper
Directions:
Preheat oven to 350 F degrees.
Grease a 5 cup shallow ovenproof dish.
Scrub and thinly slice the potatoes, layer them with the leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
Brush the top layer of potatoes with olive oil.
Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
Servings: 4
Time preparation: 15 min.
Time total: 105 min.