2 medium potatoes
3-4 slices bacon
Salt and pepper to taste
1/4 -1/2 cup freshly grated Parmesan
About 2 tbsp sour cream
Phyllo tart shells
First, the prep: Sparky washed and loosely peeled the potatoes (I like a bit of peel, so we didn't get them all the way down to their tidy whities) and set them aside. He then took the root end off the leeks, and cut the green part off at an angle to reveal the pale green inside (the dark green part is too tough to eat.)
The leeks were sliced, the potatoes were diced (cut them in halves to get a flat surface, then quarters, then cut the quarters in slices and then cubes) and thin-sliced bacon was cut into shreds.
Since our bacon wasn't very fatty, we added some olive oil to a hot skillet and sauteed the bacon until it was crispy. Sparky then added the leeks and potatoes and continued stirring until everything was well blended and lightly toasted.
Then, using two spoons, Sparky scooped some of the leeks and potatoes into each tart shell.
I topped this with a small dollop of sour cream and a little Parmesan cheese, and then we filled the tarts the rest of the way, and topped the whole thing with more Parmesan. The tarts were baked in a 350 degree oven for 10 minutes. Yum!