Leek & Buttermilk Scallop Potatoes

Leek & Buttermilk Scallop Potatoes

(6 servings)

Ingredients:

1 medium Leek

1 tbsp. Extra Virgin Olive Oil

1 tsp. plus a pinch Salt

2 ½ cups Buttermilk

½ tsp. Black Pepper

1 cup Grated Gruyere Cheese

4 large Russet Potatoes

Directions:

Finely slice the leek into rounds and wash very thoroughly in cold water using a strainer.  In a medium sauté pan over medium-low heat, add the oil and leek with the pinch of salt.  Sweat the leek and stir until soft.  Remove from heat and allow to cool.  In a large bowl, combine the salt, buttermilk, pepper and two thirds of the cheese and set aside.  Wash and peel the potatoes placing them in a bowl of water until done with all.  Finely slice each potato and add slices to the buttermilk mixture.  Now add the sliced leek to the mixture and combine well.  Pour the potato mixture into a 9x13 baking dish and spread out nicely.  Top with the remaining cheese and a little more pepper.  Place the baking dish into a pre-heated 400 degree oven and bake for one hour.  Test with a toothpick for resistance in potato.  You want it to be quite soft.  Continue baking up to another 30 minutes or until soft and golden.  Allow to cool for 15 minutes before slicing and serving.

Note:               Gruyere cheese is on the expensive side.  So you may want to use a less expensive Swiss cheese to grate.

Ideas for Future Efforts

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