Guest guest Posted August 30, 2006 Report Share Posted August 30, 2006 This is my version of a recipe I found in the Linda's Kitchen cookbook, by Linda McCartney. This is so delicious. Creamy Leek and Potato Bake 3 or 4 cloves garlic, minced 2 Tbs. olive oil 1/2 pound mushrooms, sliced 2 tsp. dried parsley [or 2 Tbs. fresh] 2 tsp. dried tarragon 6 potatoes, scrubbed and thinly sliced 3 leeks, sliced Sea salt and ground pepper, to taste Grated nutmeg, to taste 3/4 cup to one cup half and half 1/3 cup skim milk 1 1/3 cups fresh bread crumbs 2 Tbs. butter Saute the garlic in the oil for a few minutes, then add the mushrooms and herbs and mix together. Cook this gently for 5 minutes, covered. Butter a baking casserole dish. Layer half of the sliced potatoes and half the leeks in the casserole, then season with salt, pepper, and nutmeg. Spoon all the mushroom and herb mixture over this layer. Cover the mushroom layer with the rest of the potatoes and leeks. Spoon the cream over top and pour the skim milk. Cover tightly with foil and cook for one hour at 375 degrees. Remove the foil. Sprinkle the fresh bread crumbs over the top and dot with butter. Bake, uncovered, until potatoes are tender and the top begins to brown; about 25 to 30 minutes longer. Yield: 2 to 3 servings ~ PT ~ Education is an admirable thing, but it is well to remember from time to time that nothing that's worth knowing can be taught. ~ Oscar Wilde (1856-1900) Quote Link to comment Share on other sites More sharing options...
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