We received leeks in our box and didn't know what to do with it until we came across this recipe in Vegetariana. It's savory, healthful comfort food for a cold winter's night. It is bit time consuming but using a food processor to grate the potatoes and slice the mushrooms (or purchasing sliced mushrooms) speeds things up greatly.
Serves 4 to 6
Cooking Time: 1 hour+
- 2 medium potatoes, peeled and grated
- 2 large leeks, white and palest green parts only
- 2 T butter
- 1 1/2 c sliced mushrooms
- 3 T dry white wine
- 1/4 c bread crumbs
- 1/2 c part-skim ricotta cheese or 1/2 c finely crumbled tofu
- 1 tsp dried dill
- 1/2 tsp dried oregano
- 1/4 tsp dry mustard
-1/4 c grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 375 degrees.
Place grated potatoes in a colander. Let drain for 10 minutes, then squeeze out some of the moisture.
Chop the leeks and wash carefully in a colander, removing all grit.
Heat butter in a skillet until it begins to foam. Add the leeks and saute over moderately low heat for 5 minutes, stirring frequently. Add the mushrooms and the wine (we used red since we had a bottle already open) and saute until the mushrooms are just tender. Transfer to a mixing bowl.
In the same skillet, heat oil and 2 T of water and cook the grated potatoes over moderate heat until nearly tender; do not brown. Add water as needed to keep it from sticking.
In the meantime, combine the leeks and mushrooms with the bread crumbs (I used fresh), ricotta cheese or tofu, and seasonings. When the potatoes are ready, stir the Parmesan cheese into them and add a little salt and pepper.
Oil a 9-inch round or square baking dish and pat half the potato mixture into the bottom. Pour the entire leek mixture over it, smooth it over, and top with the remaining potatoes. Bake for 35 to 4o minutes or until the potatoes are golden brown and crusty. Let stand for 5 to 10 minutes, then cut into squares or wedges and serve.