Scalloped Potatoes

INGREDIENTS
3 pounds small Yukon gold potatoes
1 leek, thinly sliced
1 rosemary spring, chopped
2 gloves of garlic, chopped
Olive oil
Salt and pepper

DIRECTIONS
Preheat oven to 350° and line a 9 inch removeable bottom tart pan with parchment paper. Rub olive oil on the sides.

Peel potatoes and thinly slice with a mandolin or knife. Start lining the edge of the pan with the sliced potatoes overlapping each slice halfway with the following slice. Keep going around in circles until there's a 2 to 3 inch hole in the middle.

Stuff the sliced leeks in regular intervals into the rows of potato until you get to the middle. This should make the shape a little tighter. Sprinkle with the chopped garlic and rosemary. Brush the top generously with olive oil. Salt and pepper to taste.

Bake at 350° for 25 minutes. Brush with more olive oil. Turn up the heat to 425° and bake for another 10 minutes. Serve hot or at room temperature.