|
|
Slice thinly and layer in a glass casserole
dish: |
|
|
new potatoes |
| |
|
|
|
|
Drizzle them with olive oil and
toss them to coat. Mix in lots of: |
|
|
leeks, chopped into rounds |
|
|
wild mushrooms, either fresh or
reconstituted dry, chopped coarsely |
|
|
|
|
|
Season with: |
|
|
salt, to taste |
|
|
white pepper |
|
|
|
|
|
Pour a little: |
|
|
heavy cream |
|
|
over everything. There should be
enough to lightly coat the potatoes, but not so much that they are sitting
in a pool of it. Top with a sprinkling of: |
|
|
grated parmesan cheese |
|
|
|
|
|
Bake, covered, at 375 for 15 minutes,
then remove the cover and continue baking until the potatoes are soft.
Serve hot. |
|
Notes &
Variations:
-
Just about any proportion of ingredients will
make an excellent dish. The delicate flavors of the leeks and wild
mushrooms offset the starchy potatoes nicely. You can add an herb
(eg, tarragon, summer savory, or sage), but don't overdo it. Experiment!
-
Try using a yellow potato (Yukon Gold or Yellow
Finn) for this dish. You don't need to peel the potatoes unless the
skin is tough, as with a mature russet baking potato.
-
Porcini mushrooms are excellent for this dish.
Or try a wild mushroom mixture.
-
To reconstitute dry mushrooms, soak them in
hot water, optionally flavored with some sherry. Drain them and give
a light squeeze to get out the extra moisture. Save the water to
add to a soup stock.
|
|