[recipe*] Creamy Leek and Potato Bake

[Guest guest]

This is a wonderful recipe I have made many

times that comes from the cookbook 'Linda's Kitchen'

by Linda McCartney. I just love her recipes.

In this one I like to use either Yukon gold potatoes or

red skinned.

 

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 ~

 

I searched through rebellion, drugs, diet, mysticism,

religion, intellectualism and much more, only to find that

truth is basically simple and feels good, clear and right.

~ Chick Corea