Dairy Free, Dinner, Fall, Gluten Free, Side, Veggies, Winter


Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish. 


  • 5 medium Red Skinned of Yukon Potatoes, sliced very thinly
  • 1 large leek (~1 pound), sliced into slim ribbons
  • 1/4 cup Olive Oil
  • Generous sprinkling Salt and Pepper


  1. Heat your oven to 350 degrees.
  2. Fill a 9x13 casserole dish with the sliced potatoes, standing in line from front to back (not stacked on top of each other).
  3. Scatter the ribboned leek everywhere and push it down in between the potatoes.
  4. Pour olive oil on top of everything, then sprinkle liberally with salt and pepper. 
  5. Bake the dish for 45-60 minutes, until the potatoes are tender.
  6. Heat your oven to 500 degrees, or turn on your broiler. Slide the dish under the high heat for 15 minutes, or until the potatoes are crisp on top.
  7. Remove and serve.