Paula Wolfert

Straw Potato Cake Stuffed with Braised Leeks

Paillaisson de Pommes de Terre aux Poireaux

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

#57The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

This golden, crisp potato cake filled with creamed leeks is one of the best potato dishes I know. In the Southwest, leeks are always cooked until silky and soft, never crunchy like string beans or broccoli. The creamed leeks act as a glue to hold the potato cake together.

Ingredients

  • 1 pound leeks (white part plus 1 inch of green), split lengthwise in half, washed well, and dried
  • 5 tablespoons unsalted butter

Method

  1. Slice the leeks by hand or in a food processor fitted with the medium (4 mm) slicing disk (makes 5 cups). In a heavy medium saucepan, melt 2 tablespoons of the butter over moderate heat. Add the leeks and cook, stirring, for 2 minutes. Add the remaining