INGREDIENTS

INSTRUCTIONS

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 1/4-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; 7 1/2 Vegetable; 0 Fruit; 24
1/2    Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #ING309
Converted by MM_Buster v2.0n.

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