Pizzocheri with Potatoes and Leeks
| Yield: | 4 Servings |
| Categories: | Pasta, Casseroles |
| 1 | Garlic clove, smashed | |
| 6 | tb | Unsalted butter |
| 4 | c | Thinly sliced clean leeks (white and green parts) |
| 1 | lg | Yukon potato or boiling potato, sliced into 1/4-inch rounds |
| 12 | oz | Dried packed Pizzocheri (buckwheat short broad noodles) |
| Salt and freshly ground pepper | ||
| 4 | oz | Fontina cheese, cut into thin slices |
| 1/2 | c | Grated Parmesan cheese |
| Salt and freshly ground black pepper |
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