disclaimer – I did NOT cook this one according to the recipe, I winged it and it had GREAT flavor… but it was gooey. If you don’t mind a gooey dinner do what I did… otherwise follow the recipe.
ingredients:
pie crust
3 tbsp butter
3 large leeks, thinly sliced
3 tablespoons heavy cream
¼ tsp ground nutmeg
¼ tsp salt
1/8 tsp pepper
1 large potato, peeled and thinly sliced
directions:
- sauté leeks until soft, ~10mins (I think this is too long, but the recipe says 10mins) – reserve 1 cup of leeks
- add cream, nutmeg and pepper to skillet with remaining leeks – stir occasionally until thickened ~2mins
- place cream mixture in pie filling, top with potato slices and 1 cup of reserved leeks
- bake ~10-15mins @400
What I did differently:
- I cooked our leeks for ½ the time they did
- I also blended our potatoes, unpeeled and with some carrots (I was trying to use up what we had in the fridge and it seemed like a good idea)
- I added the cream to the potato/carrot puree (I also over pureed it, it would have been better just coarsely chopped
- I added feta cheese, we love cheese and again had some left over
- I didn’t save any leeks to put on top, they all went on the bottom spread out
Great American Home Baking – Main Dish – card 25