Potato and Leek Casserole

Creamy Leek Soup

Leeks
	Contain powerful antioxidants
	Look like overgrown scallions, with a delicate onion flavor
	Store leeks up to five days in a bag in the refrigerator
	Look for leeks with bright green tops and firm, white root ends

Potato and Leek Casserole

Serves 4 to 6

2 Tbs. butter, plus more to butter the baking dish

2 cups thinly sliced leeks, white and pale green parts only (about 2 large)

1 Tbs. minced fresh thyme or 1 tsp. dried

3 Yukon Gold potatoes, not peeled, thinly sliced

3/4 cup grated cheddar cheese

Salt and freshly ground black pepper

1 1/2 cups hot milk

Preheat oven to 375 degrees F. Butter an 8-1/2 x 11-inch baking dish. Melt butter in a skillet over medium-high heat. Add leeks and thyme and sauté until leeks are tender, about 8 minutes. In the buttered baking dish, place alternating layers of potatoes, leeks, and cheese, repeating layers at least three deep, ending with cheese on top. Sprinkle with salt black pepper. Pour hot milk over potatoes. Cover with foil and bake 30 minutes. Remove foil, and bake 30 minutes more, until potatoes are nicely browned.

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1 lb. leeks, washed and chopped, white part only

1 clove garlic, minced

1 Tbs. olive oil

2-1/2 cups potatoes, peeled and cubed

2 cups chicken or vegetable broth

2 cups lowfat milk

Salt, to taste

Pinch cayenne pepper

4 scallions, trimmed and thinly sliced, for garnish

In a large saucepan, combine leeks, garlic, and olive oil. Stir and cook over low heat for 5 minutes. Add potatoes and broth and bring to a boil. Reduce heat, cover, and cook on low for 15 minutes Transfer to a food processor and purée until smooth. Return to saucepan and add milk, salt, and cayenne. Reheat, but do not boil. Serve with a sprinkling of scallions.

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