Potato, Leek and Chestnut Casserole

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Leeks - washed, and
		Sliced 1/8" thick
1 cup	110g / 3.9oz	Celery in 1/8" thick slices
2 teaspoons	10ml	Minced fresh garlic
1/2 teaspoon	2.5ml	Minced fresh sage
2 teaspoons	10ml	Fresh thyme leaves
		(or 1/2 tspn dried thyme)
1		Nutmeg
		Salt
		Freshly ground white pepper
3 tablespoons	45ml	Sherry
2 lbs	908g / 32oz	Potatoes - sliced 1/4" thick,
		Divided
5 1/2 cups	1303ml	Chestnuts - toasted, peeled,
		And chopped, divided
1 cup	146g / 5.1oz	Grated soy cheese - divided
3 tablespoons	45ml	Minced fresh parsley - divided
5 1/2 cups	1303ml	Vegetable broth
2 tablespoons	30ml	Dry bread crumbs

Recipe Instructions

Preheat oven to 325 degrees. Grease a 2-quart casserole dish.

In a heavy skillet, heat oil. Lightly saute leeks, celery, garlic, sage, thyme and nutmeg. Season with salt and pepper to taste. Add sherry; bring to a boil. Let boil until most of the sherry evaporates.

In the casserole dish, layer a third of the potatoes, a third of the vegetable mixture, half the chestnuts, 1/3 cup cheese and 1 tablespoon parsley. Repeat layers, then top with remaining potatoes, remaining vegetable mixture and remaining 1/3 cup cheese. Press down on the layers to compact them.

Pour the broth over the casserole. Cover casserole with the lid (if casserole does not have a lid, cover with parchment paper and then foil). Bake about 75 minutes, until potatoes are tender when pierced with a knife.

Remove lid. Sprinkle casserole with bread crumbs; bake until they brown.

Let casserole sit for 5 minutes, then top with remaining parsley and serve.

Yield: 6 servings.

Source:
St. Louis Post-Dispatch - 11-30-1998 - By David Owens

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