| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
September 1 |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Russet, baking potatoes |
| 1 1/2 |
c |
Thinly sliced well-washed |
|
|
white and pale |
|
|
green part of leek |
| 3/4 |
c |
Finely chopped onion |
| 2 |
|
Garlic cloves, minced |
| 3 |
T |
Unsalted butter |
| 2/3 |
c |
Milk |
| 1 1/2 |
c |
Crumbled mild goat cheese |
|
|
such as about 6 ounces |
|
|
Montrachet |
| 1/4 |
c |
Minced fresh chives |
INSTRUCTIONS
In a saucepan combine the potatoes, peeled and cut into 1-inch pieces,
with enough cold water to cover them by 1 inch and simmer them for 10
to 15 minutes, or until they are tender. While the potatoes are
cooking, in a heavy skillet cook the leek, the onion, and the garlic
in 2 tablespoons of the butter, covered, over moderate heat, stirring
occasionally, for 10 minutes, or until the vegetables are soft. Drain
the potatoes, return them to the pan, and steam them over moderate
heat, shaking the pan, for 30 seconds, or until any excess liquid is
evaporated. Force the potatoes through a ricer or the medium disk of a
food mill into a bowl and stir in the milk, the remaining 1 tablespoon
butter, the leek mixture, half the goat cheese, the chives, and salt
and pepper to taste. Spoon the mixture into a buttered 2-quart baking
dish, sprinkle the remaining goat cheese over the top, and bake the
mixture in the middle of a preheated 350°F. oven for 20 minutes.
Serves 4 to 6. Gourmet September 1991 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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