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Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 lrg leeks, thinly sliced and well washed
- 6 x shallots, peeled and finely minced
- 1 Tbsp. fresh thyme
- 1/2 c. fresh parsley, minced
- 700 gm sweet potatoes
- 700 gm white potatoes
- 1/2 c. prepared pesto, (see below)
- 1/2 c. cream
- 1/2 tsp paprika
- 2 Tbsp. grated parmesan cheese
Directions
- Prepare a baking 24cm. deep pie plate by lining it with foil then buttering the foil. Set aside. Preheat the oven to 210 c.
- Heat the extra virgin olive oil and saute/fry the leeks, shallots and thyme till golden brown and softened, about 15 min. Add in the parsley then season to taste with salt and pepper and set aside.
- Peel the sweet potatoes and potatoes and finely slice into 2mm. slices (a vegetable slicer or possibly mandolin works well here).
- Layer half the white potato slices over the base of the pie plate then sparingly spread some pesto over the slices. Top with 1/3 of the leek mix and spread proportionately, covering the potatoes. Add in a layer of the sweet potato slices, top with a fine layer or possibly pesto and another 1/3 of the leek mix.
- Continue layering potatoes, pesto and leek mix till all the ingredients have been used, ending with a layer of sweet potatoes.
- Drizzle the cream over the top then mix together the parmesan cheese and paprika and sprinkle this over the cream.
- Bake at 210 c. for 50 min, or possibly till the potatoes are tender. Allow to rest for 5 min then serve while warm.
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