potato lasagna
 
charles palmer, executive chef, aureole, nyc 
 
2 lb.  yukon gold potatoes, peeled
  coarse salt
3   leeks, white part only, well-washed
1 Tbsp  grapeseed oil
  freshly ground black pepper, to taste
1/2 cup  extra virgin olive oil
1/3 cup  white wine or champagne vinegar
  butter
8   8inch crepes
 
place potatoes in medium saucepan with cold water to cover. add salt to 
taste. bring to boil over medium heat. lower heat and simmer 12 minutes 
or until tender. drain well; cool slightly. cut leeks in half 
lengthwise. cut each half on the bias into 1/4-inch slices. heat 
grapeseed oil in saute pan, over medium-high heat; add leeks and salt 
and pepper to taste. lower heat to medium, saute for 5 minutes or until 
very soft, but not brown. scrape leeks into medium mixing bowl. coarsely 
chop potatoes; add to leeks. add olive oil and vinegar, toss to combine 
and adjust seasonings. preheat oven to 350 degrees. generously butter 
9-inch square baking pan. trim 2 crepes to fit bottom exactly. cover 
with half of potato mixture, smoothing out slightly. place layer of 
trimmed crepes on top of potato mixture. cover with remaining half of 
mixture, again smoothing slightly. place layer of crepes on the top, 
trimming to fit. smooth out top. cut piece of parchment paper to fit the 
top. generously coat it with softened butter, place it buttered side 
down, on top of lasagne. bake for 20 minutes until just heated through. 
cut into 3-inch squares. 
yield: 1 quart 
 
 
 
 
 
(ID: 75187) Mirror: rec.food.recipes: Fri, Dec 31, 2004


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