Print
Email
Add a photoServings: 1
Ingredients
- 3 lb Leeks
- 3 lrg Onions, sliced (about 6 c.)
- 3 Tbsp. Vegetable oil
- 2 lrg Garlic cloves, chopped
- 1 Tbsp. All-purpose flour
- 1Â 1/2 c. Chicken broth
- 1 Tbsp. Fresh lemon juice
- 4 x Russet, (baking) potatoes (about 2 pounds)
- 2 Tbsp. Unsalted butter, melted
- Â Â Paprika to taste
Directions
- Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks crosswise into 1/2-inch-thick slices and in a large bowl of cool water wash well. Drain leeks.
- In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, till softened, about 15 min. Add in garlic and cook, stirring, 1 minute. Add in flour and cook, stirring, 3 min. Add in broth in a stream, stirring, and simmer, stirring, till thickened, about 3 min. Stir in lemon juice and salt and pepper to taste and remove skillet from heat.
- Preheat oven to 400F.
- Peel potatoes and halve lengthwise. Arrange each potato flat side down and make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch from flat side but not all the way through (a metal skewer inserted lengthwise about 1/4 inch from flat side will prevent slicing all the way through). Remove skewer if using.
- Arrange potato halves, flat sides down, in leek mix and bring mix to a simmer. Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste. Bake mix in lower third of oven 1 hour and 15 min, or possibly till potatoes are tender within and crisp and golden brown on top.
- Serves 8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
