Fall
Leek and Potato Cake
- Serves 8
Author Notes
In this recipe leeks turn something as simple as hash brown potatoes into an elegant dish that is always a crowd pleaser. You can add cheese or bacon for variety, but this recipe as it is will delight the taste buds and make your friends and family think you are a gourmet chef. Simple, but amazingly delicious. Frozen hash browned potatoes can be substituted for the fresh potatoes, but if using frozen, remove moisture from the potatoes prior to cooking with a kitchen towel or paper towels —Karen Burkett
What You'll Need
Ingredients
-
1/2 cup
Margarine-divided
-
1 pound
Leeks-cleaned and juliened
-
1/2 cup
Heavy Cream
-
2 pounds
potatoes-peeled and finely juliened or coursely grated
-
1
Salt and Pepper to taste
Directions
- In medium saucepan, melt 2 tablespoons margarine.
- Add leeks and cook 2 minutes, stirring.
- Add 2 more tablespoons margarine, cover and cook without browning over medium heat.
- Stir in cream and boil down to thicken.
- Stir in cream and boil down to thicken.
- Heat remaining margarine in nonstick skillet.
- Spread 1/2 of the potatoes to cover bottom.
- Top with braised leeks, leaving a 1 inch border of potatoes.
- Top with remaining potatoes and pat to form a cake.
- Cover and cook 5 minutes over medium heat, lifting cover to let steam escape and wiping inside of lid dry.
- Cook 5 more minutes and shake skillet to prevent sticking
- Tilt skillet and spoon off excess margarine, reserving it
- Cover skillet with dried lid again and invert so potatoes rest on the lid.
- Return reserved margarine to skillet.
- Slide potato cake back into skillet, browned side up.
- Cook over med-low heat for 10-12 minutes until potatoes are browned.
- Slide onto serving platter, and salt and pepper to taste
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