| 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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