Potato-Leek Filling With Canadian Bacon
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil spray
- 3large red potatoes, halved and thinly sliced
- 1teaspoon olive oil
- 2medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
- ½onion, peeled and diced
- 2cloves garlic, peeled and minced
- 2cups sliced mushrooms
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- ¼cup chopped Italian parsley
- 4slices Canadian bacon, cut into ¼-inch-thick strips
Nutritional analysis per serving (4 servings)
293 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 13 grams protein; 749 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
This wasn't bad at all. I cooked the leeks and onions in the bacon fat and then added the garlic and mushrooms. I didn't need olive oil. I was concerned because there was no sauce or cheese, and I thought the pie might be too dry, but it was pretty good.
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