Tomato, Leek And Potato Bake - cooking recipe

Ingredients

1 1/2 lbs potatoes
2 leeks, sliced
3 large tomatoes, sliced
3 fresh rosemary, crushed
1 garlic clove, smashed
1 1/4 cups vegetable stock or 1 1/4 cups chicken stock
1 tablespoon olive oil
salt and pepper

Preparation

Preheat oven to 350\u00b0F 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.