Created by Chef Max Shapiro
This potato dish is cooked in the oven with leeks and wine. It is very quick and simple to make and goes will with any meat entree.
- 11/2 lbs potatoes, cut into chunks
- 1 Tbsp butter
- 2 leeks, sliced thick
- 2/3 cup dry white wine
- 2/3 cup vegetable broth or chicken broth
- 1 Tbsp lemon juice
- 2 Tbsp fresh herb, your choice
- salt and pepper to taste
- lemon zest to garnish
Cook the potato chunks in a pan of boiling water for 5 minutes. Drain them thoroughly.
Meanwhile, melt the butter in a skillet and sauté the leeks for 5 minutes or until they have softened.
Spoon the partly cooked potatoes and leeks into an oven proof dish.
In a measuring pitcher, mix together the wine, broth, lemon juice, and fresh chopped herbs. Season to taste with salt and pepper, then pour the mixture over the potatoes and leeks.
Cook in preheated oven at 375 degrees for 35 minutes or until the potatoes are tender.
Garnish the potato casserole with lemon zest and fresh herbs and serve as side dish to meat casserole or roasted meat.