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Categories:Viewed: 52 - Published at: 2 years ago
Ingredients
- 2 1/2 pounds russet (baking) potatoes
- 1 1/2 cups thinly sliced well-washed white and pale green part of leek
- 3/4 cup finely chopped onion
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2/3 cup milk
- 1 1/2 cups crumbled mild goat cheese such as Montrachet (about 6 ounces)
- 1/4 cup minced fresh chives
Method
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender.
- While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft.
- Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated.
- Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste.
- Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350F.
- oven for 20 minutes.
