Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 \N | Leeks; washed, and |
\N \N | 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 |
\N \N | (or 1/2 tspn dried thyme) |
1 pinch | Nutmeg |
\N \N | Salt |
\N \N | Freshly ground white pepper |
3 tablespoons | Sherry |
2 pounds | Potatoes; sliced 1/4\" thick, |
\N \N | Divided |
5½ cup | Chestnuts; toasted, peeled, |
\N \N | And chopped; divided |
1 cup | Grated soy cheese; divided |
3 tablespoons | Minced fresh parsley; divided |
5½ cup | Vegetable broth |
2 tablespoons | Dry bread crumbs |
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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