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Ingredients
- 2 lb Yukon Gold potatoes, peeled
- Â Â Coarse salt
- 3 x Leeks, white part only, well-washed
- 1 Tbsp. Grapeseed oil
- Â Â Freshly grnd black pepper, to taste
- 1/2 c. Extra virgin extra virgin olive oil
- 1/3 c. White wine or possibly champagne vinegar
- Â Â Butter
- 8 x Crepes, (8-inch)
Directions
- Place potatoes in medium saucepan with cool water to cover. Add in salt to taste. Bring to boil over medium heat. Lower heat and simmer 12 min or possibly till tender. Drain well; cold slightly. Cut leeks in half lengthwise. Cut each half on the bias into 1/4-inch slices. Heat grapeseed oil in saute/fry pan, over medium-high heat; add in leeks and salt and pepper to taste. Lower heat to medium, saute/fry for 5 min or possibly till very soft, but not brown.
- Scrape leeks into medium mixing bowl. Coarsely chop potatoes; add in to leeks.
- Add in extra virgin olive oil and vinegar, toss to combine and adjust seasonings. Preheat oven to 350 degrees. Generously butter 9-inch square baking pan. Trim 2 crepes to fit bottom exactly. Cover with half of potato mix, smoothing out slightly. Place layer of trimmed crepes on top of potato mix. Cover with remaining half of mix, again smoothing slightly. Place layer of crepes on the top, trimming to fit. Smooth out top. Cut piece of parchment paper to fit the top. Generously coat it ith softened butter, place it buttered side down, on top of lasagne. Bake for 20 min till just heated through. Cut into 3-inch squares.
- Yield: 1 qt
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