INGREDIENTS

INSTRUCTIONS

Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks
crosswise into 1/2-inch-thick slices and in a large bowl of cold water wash
well. Drain leeks.
In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over
moderate heat, stirring, until softened, about 15 minutes. Add garlic and
cook, stirring, 1 minute. Add flour and cook, stirring, 3 minutes. Add
broth in a stream, stirring, and simmer, stirring, until thickened, about 3
minutes. Stir in lemon juice and salt and pepper to taste and remove
skillet from heat.
Preheat oven to 400F.
Peel potatoes and halve lengthwise. Arrange each potato flat side down and
make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch
from flat side but not all the way through (a metal skewer inserted
lengthwise about 1/4 inch from flat side will prevent slicing all the way
through). Remove skewer if using.
Arrange potato halves, flat sides down, in leek mixture and bring mixture
to a simmer. Brush potatoes with butter and sprinkle with paprika and salt
and pepper to taste. Bake mixture in lower third of oven 1 hour and 15
minutes, or until potatoes are tender within and crisp and golden on top.
Serves 8.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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