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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 lb. leeks
3 lg. onions, sliced
3 tbsp. vegetable oil
2 lg. cloves garlic, minced
1 tbsp. all-purpose flour
1-1/2 cups chicken broth
1 tbsp. fresh lemon juice
4 russet potatoes
2 tbsp. unsalted butter, melted
Paprika, to taste
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Directions:
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Trim leeks, discarding dark green part, and halve lengthwise. Cut leeks crosswise into 1/2-inch slices and in a large bowl of cold water wash well. Drain leeks. In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, until softened, about 15 minutes. Add garlic and cook, stirring, 1 minute. Add flour and cook, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until thickened, about 3 minutes. Stir in lemon juice and salt and pepper to taste and remove skillet from heat. Preheat oven to 400°F. 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 mixture and bring mixture to a simmer. Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste. Bake mixture in lower third of oven 1 hour and 15 minutes, or until potatoes are tender within and crisp and golden on top.
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