 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
This is a sublime holiday casserole, goes well w/ ham. from Bistro Cooking by Patricia Wells circa 1990 Ingredients:
2 tablespoons butter |
2 small onions, finely minced |
3 - 4 medium leeks, white part only. wash well (soak in a bowl full of water with the leeek cut in half) finely minced |
2 pounds potatoes ie russets peeled and very thinly sliced |
1 cup chicken stock |
1 cup dry white wine |
2 teaspoons fresh thyme or 1 tsp dried |
salt and freshly ground pepper |
Directions:
1. Preheat oven 375 * F . Melt butter in a large skillet . Add onions and leeks and cook covered, over low heat until soft, about 10 minutes. Add potatoes and mix well. Add stock, wine thyme and s&p to taste. Continue to cook covered, over medium heat. for 15 minutes.
2. Spoon into shallow 8-cup gratin dish. Bake until potatoes are soft and golden and most of liquid is absorbed. 50 to 60 minutes. Serves 8 - 10.
3. Enjoy!
|
|