Baked Potatoes Leeks And Carrots Recipe

Ingredients for Baked Potatoes Leeks And Carrots

• 1 kg potatoes (about 3 medium)
• 2 large leeks (white and light green parts only), thinly sliced
• 2 large carrots, peeled and chopped
• Fresh Basil Leaves
• Salt And Pepper
• Emmenthaler Cheese
• Olive Oil

How to Make Baked Potatoes Leeks And Carrots

1. Preheat your oven to 180°C (350°F).
2. Lightly brush a large oven-safe dish with olive oil. In a food processor, roughly chop 1 kg potatoes (about 3 medium), 2 large leeks (white and light green parts only, thinly sliced), and 2 large carrots (peeled and chopped).
3. Transfer the chopped vegetables to the prepared dish. Add 1/4 cup chopped fresh parsley (or basil), 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss gently to combine.
4. Spread the vegetables evenly in the dish. Cover tightly with aluminum foil.
5. Bake for 60 minutes, or until the vegetables are easily pierced with a fork.
6. Remove the foil. Sprinkle generously with 1/2 cup grated Parmesan cheese (or your favorite cheese).
7. Return to the oven for 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve immediately, straight from the oven, for a warm and comforting side dish.