Old MacDonald's Potato Box Recipes
New Potatoes with Creamed Leeks Ingredients 12 medium-large new potatoes Water 1 tablespoon salt 4 large leeks 3 tablespoons butter 2 cups heavy cream Salt and white pepper to taste 1/3 cup grated Parmesan cheese Directions Cover unpeeled potatoes in a pot of cold salted water. Bring to a simmer and cook potatoes until tender and release when stuck with a fork. Cool potatoes quickly under running water. Cut a flat surface on one end the size of a nickel so they will not roll on a tray. On the opposite side, scoop out a pocket with a melon baller. It should be large enough to hold a teaspoon of the creamed leeks. Cover and reserve in the refrigerator. Wash and trim heavy green leaves and root end of leeks. Cut into quarters lengthwise, and then cut into 1/8-inch slices. Leeks must be washed several times: Place in cold water, agitate, and lift into a new bowl of water. Repeat this process until the water is clear and there is no more sand. Drain leeks and pat dry. In a large, heavy pot, melt butter and add leeks. Cook over low heat until leeks are tender and water is gone, about 30 minutes. Add heavy cream and continue to reduce until you can draw and hold a line in the bottom of the pot. Chill mixture. Spoon the creamed leeks into potatoes and sprinkle with grated Parmesan. When ready to serve, bake at 350 degrees until warm, about 15 minutes, then broil to brown the tops.

Old MacDonald's Potato Box Recipes

New Potatoes with Creamed Leeks

Ingredients

12 medium-large new potatoes
Water
1 tablespoon salt
4 large leeks
3 tablespoons butter
2 cups heavy cream
Salt and white pepper to taste
1/3 cup grated Parmesan cheese

Directions

Cover unpeeled potatoes in a pot of cold salted water. Bring to a simmer and cook potatoes until tender and release when stuck with a fork. Cool potatoes quickly under running water. Cut a flat surface on one end the size of a nickel so they will not roll on a tray. On the opposite side, scoop out a pocket with a melon baller. It should be large enough to hold a teaspoon of the creamed leeks. Cover and reserve in the refrigerator.

Wash and trim heavy green leaves and root end of leeks. Cut into quarters lengthwise, and then cut into 1/8-inch slices. Leeks must be washed several times: Place in cold water, agitate, and lift into a new bowl of water. Repeat this process until the water is clear and there is no more sand.

Drain leeks and pat dry. In a large, heavy pot, melt butter and add leeks. Cook over low heat until leeks are tender and water is gone, about 30 minutes. Add heavy cream and continue to reduce until you can draw and hold a line in the bottom of the pot. Chill mixture.

Spoon the creamed leeks into potatoes and sprinkle with grated Parmesan. When ready to serve, bake at 350 degrees until warm, about 15 minutes, then broil to brown the tops.