Welsh Leek and Potatoes (side item)

I found this recipe similar to the potato dauphinois (http://alicethecook.com/?p=565).  I enjoy paring this dish with an easy roast beef or lamb.

2 lbs potatoes
4 medium leeks
1 tablespoon flour
salt and pepper
1 teaspoon nutmeg
4 cloves of garlic, minced
2 cups hot whole milk
pinch of rosemary
1 -2 tablespoon butter


Prep Time: 15 mins

Total Time: 1 1/4 hr

Begin heating the milk in a saucepan on low heat.  Peel the potatoes and slice thinly. Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops. Sauté the leeks in butter with a pinch of rosemary.

Mix together the flour, salt, pepper and nutmeg. Grease a casserole dish with butter.  Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour, small chips of butter, sprinkling the garlic throughout. The top layer should be potatoes.  Dot the top with butter and pour hot milk on top of the casserole.

Bake at 350 degrees for one hour.

About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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