INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375F. Cut the potatoes into slices about 1/8" think.Cut
the leeks in half lengthwise, then into very thin slices. Butter a shallow,
round 10" baking dish. Arrange a layer of potato slices in the pan in
overlapping circles. Brush with about one fourth of the melted butter. Top
with about half of the leeks and half of the thyme. Season with salt and
pepper. Repeat with another layer of potatoes and the remaining leeks and
thyme. Top with a final layer of the best looking potato slices. Brush the
top layer with about one fourth of the melted butter. Cover the pan with
aluminium foil. Place a heavy skillet or baking dish on top to press the
potatoes into a compact mass. Bake for 30 minutes. Remove the skillet and
foil and baste the top layer with the remaining butter. Continue baking for
about 30 minutes, until the potatoes are very soft and the top and bottom
layers have started to carmelize. If the potatoes begin to char, cover the
top with foil. Cool for 15 minutes before serving
Per serving: 146 Calories; 9g Fat (53% calories from fat); 1g Protein; 16g
Carbohydrate; 23mg Cholesterol; 97mg Sodium
Recipe By: Terry Pogue/tpogue@idsonline.com
Posted to FOODWINE Digest 31 October 96
Date:    Thu, 31 Oct 1996 21:35:52 +0100
From:    terry pogue <tpogue@IDS2.IDSONLINE.COM>

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