|2 pounds||Yukon Gold potatoes; peeled|
|3||Leeks; white part only,|
|1 tablespoon||Grapeseed oil|
|Freshly ground black pepper; to taste|
|½ cup||Extra virgin olive oil|
|⅓ cup||White wine or champagne vinegar|
Place potatoes in medium saucepan with cold water to cover. Add salt to taste. Bring to boil over medium heat. Lower heat and simmer 12 minutes or until tender. Drain well; cool slightly. Cut leeks in half lengthwise. Cut each half on the bias into ¼-inch slices. Heat grapeseed oil in saute pan, over medium-high heat; add leeks and salt and pepper to taste. Lower heat to medium, saute for 5 minutes or until very soft, but not brown.
Scrape leeks into medium mixing bowl. Coarsely chop potatoes; add to leeks.
Add olive oil and vinegar, toss to combine and adjust seasonings. Preheat oven to 350 degrees. Generously butter 9-inch square baking pan. Trim 2 crepes to fit bottom exactly. Cover with half of potato mixture, smoothing out slightly. Place layer of trimmed crepes on top of potato mixture. Cover with remaining half of mixture, again smoothing slightly. Place layer of crepes on the top, trimming to fit. Smooth out top. Cut piece of parchment paper to fit the top. Generously coat it ith softened butter, place it buttered side down, on top of lasagne. Bake for 20 minutes until just heated through. Cut into 3-inch squares.
Yield: 1 quart
Converted by MC_Buster.
Per serving: 1238 Calories (kcal); 122g Total Fat; (86% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 53mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 24 ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #ING309 Converted by MM_Buster v2.0n.
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