Potato, leek and chestnut casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Leeks; washed, and | |
| Sliced 1/8\" thick | ||
| 1 | cup | Celery in 1/8\" thick slices |
| 2 | teaspoons | Minced fresh garlic |
| ½ | teaspoon | Minced fresh sage |
| 2 | teaspoons | Fresh thyme leaves |
| (or 1/2 tspn dried thyme) | ||
| 1 | pinch | Nutmeg |
| Salt | ||
| Freshly ground white pepper | ||
| 3 | tablespoons | Sherry |
| 2 | pounds | Potatoes; sliced 1/4\" thick, |
| Divided | ||
| 5½ | cup | Chestnuts; toasted, peeled, |
| And chopped; divided | ||
| 1 | cup | Grated soy cheese; divided |
| 3 | tablespoons | Minced fresh parsley; divided |
| 5½ | cup | Vegetable broth |
| 2 | tablespoons | Dry bread crumbs |
Directions
Preheat oven to 325 degrees. Grease a 2-quart casserole dish. In a heavy skillet, heat oil. Lightly saute leeks, celery, garlic, sage, thyme and nutmeg. Season with salt and pepper to taste. Add sherry; bring to a boil.
Let boil until most of the sherry evaporates. In the casserole dish, layer a third of the potatoes, a third of the vegetable mixture, half the chestnuts, ⅓ cup cheese and 1 tablespoon parsley. Repeat layers, then top with remaining potatoes, remaining vegetable mixture and remaining ⅓ cup cheese. Press down on the layers to compact them. Pour the broth over the casserole. Cover casserole with the lid (if casserole does not have a lid, cover with parchment paper and then foil). Bake about 75 minutes, until potatoes are tender when pierced with a knife. Remove lid. Sprinkle casserole with bread crumbs; bake until they brown. Let casserole sit for 5 minutes, then top with remaining parsley and serve. Yield: 6 servings.
Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By David Owens Formatted for MasterCook by Susan Wolfe - swolfe1@...
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