Potato-Leek Filling With Canadian Bacon

• Olive oil spray
• 3 large red potatoes, halved and thinly sliced
• 1 teaspoon olive oil
• 2 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
• 1/2 onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 2 cups sliced mushrooms
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 1/4 cup chopped Italian parsley
• 4 slices Canadian bacon, cut into 1/4-inch-thick strips

1. Preheat oven to 450 degrees.
2. Spray 2 baking sheets with olive oil and divide the potatoes between them, in a single layer.
3. Roast until tender, about 20 minutes.
4. Meanwhile, heat oil in a large nonstick skillet over medium heat.
5. Add leeks and onion and cook until soft, about 7 minutes.
6. Add garlic and mushrooms and cook for 5 minutes longer.
7. Remove from heat and toss in potatoes, salt, pepper and parsley.
8. Assemble the pie as above, sprinkling bacon over the top before baking.

olive oil spray, red potatoes, olive oil, leeks, onion, garlic, mushrooms, kosher salt, freshly ground pepper, italian parsley, bacon

Taken from cooking.nytimes.com/recipes/4876 (may not work)