Potato, leek and chestnut casserole

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 Leeks; washed, and
Sliced 1/8\" thick
1 cup Celery in 1/8\" thick slices
2 teaspoons Minced fresh garlic
½ teaspoon Minced fresh sage
2 teaspoons Fresh thyme leaves
(or 1/2 tspn dried thyme)
1 pinch Nutmeg
Salt
Freshly ground white pepper
3 tablespoons Sherry
2 pounds Potatoes; sliced 1/4\" thick,
Divided
5½ cup Chestnuts; toasted, peeled,
And chopped; divided
1 cup Grated soy cheese; divided
3 tablespoons Minced fresh parsley; divided
5½ cup Vegetable broth
2 tablespoons Dry bread crumbs

Directions

Preheat oven to 325 degrees. Grease a 2-quart casserole dish. In a heavy skillet, heat oil. Lightly saute leeks, celery, garlic, sage, thyme and nutmeg. Season with salt and pepper to taste. Add sherry; bring to a boil.

Let boil until most of the sherry evaporates. In the casserole dish, layer a third of the potatoes, a third of the vegetable mixture, half the chestnuts, ⅓ cup cheese and 1 tablespoon parsley. Repeat layers, then top with remaining potatoes, remaining vegetable mixture and remaining ⅓ cup cheese. Press down on the layers to compact them. Pour the broth over the casserole. Cover casserole with the lid (if casserole does not have a lid, cover with parchment paper and then foil). Bake about 75 minutes, until potatoes are tender when pierced with a knife. Remove lid. Sprinkle casserole with bread crumbs; bake until they brown. Let casserole sit for 5 minutes, then top with remaining parsley and serve. Yield: 6 servings.

Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By David Owens Formatted for MasterCook by Susan Wolfe - swolfe1@...

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