| 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 |
tb |
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
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