Happy ST. Patrick's Day! . . . BRYAN, then and now, and the POTATOES always

July, 2013

IRISH LEEK and POTATO CASSEROLE  (serves 4)

2 leeks

1 pound potatoes

2 tbsp butter

½ tsp salt

¼ tsp pepper

1 clove garlic

1 ½ tbsp butter

1 tbsp flour

1 cup milk

¼ tsp pepper

¼ tsp salt

4 ounces Cheddar cheese (divided)

·        Preheat oven to 350.

·        Wash leeks well.  Discard green tops.  Slice white part into 1 inch lengths.

·        Peel and slice potatoes in rounds, ½ inch thick.

·        Melt 2 tbsp butter.

·        Toss potatoes and leeks with butter and put into a casserole. 

·        Cover and cook for 45 minutes until potatoes are tender.

Meanwhile prepare sauce:

·        Mince the garlic.

·        Melt the butter in a small saucepan over low heat.  Add garlic and cook for a minute.  Stir in flour and cook, stirring, for another minute.  Whisk in milk, salt, and pepper.  Increase heat to medium and cook until somewhat thickened, stirring constantly.

·        Add two-thirds of the cheese and stir until melted.

When the potatoes are cooked, pour the sauce over them and scatter the remaining cheese on top.

·        30 to 40 minutes before serving, return uncovered casserole to 350 degree oven.  

·        Serve hot.