| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | St. Louis | Post3 | 6 | servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | Leeks; washed, and | |
| Sliced 1/8" thick | ||
| 1 | c | Celery in 1/8" thick slices |
| 2 | ts | Minced fresh garlic |
| 1/2 | ts | Minced fresh sage |
| 2 | ts | Fresh thyme leaves |
| (or 1/2 tspn dried thyme) | ||
| 1 | pn | Nutmeg |
| Salt | ||
| Freshly ground white pepper | ||
| 3 | tb | Sherry |
| 2 | lb | Potatoes; sliced 1/4" thick, |
| Divided | ||
| 5 1/2 | c | Chestnuts; toasted, peeled, |
| And chopped; divided | ||
| 1 | c | Grated soy cheese; divided |
| 3 | tb | Minced fresh parsley; divided |
| 5 1/2 | c | Vegetable broth |
| 2 | tb | Dry bread crumbs |
INSTRUCTIONS
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, 1/3 cup cheese and 1 tablespoon parsley. Repeat layers, then top with remaining potatoes, remaining vegetable mixture and remaining 1/3 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@prodigy.net Converted by MM_Buster v2.0l.
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