French Potato Casserole
Chef Michele Tanner
||golden potatoes (thinly sliced)
||fresh parsley (chopped)
|Approx 1/2 stick
||Half & Half Cream
Mrs. Tanner does not use a recipe, nor does she measure ingredients.
I watched this dish being prepared and I'll try to reconstruct it as best I can.
It was delicious.
(1) Saute leeks, fennel bulbs in butter and olive oil.
(2) Blanch potatoes in salted water to shorten baking time,
then run cold water over the potatoes to stop their cooking.
(3) Add 3 to 4 tablespoons shake & blend flour to about 1/2 cup of half & half cream and whisk.
In a casserole, layer in order leek/fennel mixture; then potatoes, pepper, dot with butter.
Top with fresh parsley.
Cook in 350 to 375 degree oven for about 1 hour 45 minutes.
Odds 'n' Ends about this recipe.
You can use most of the leek.
It is sandy, so split up the side, wash greens, slice bulb and soak in water.
Change water several times.
Sand will sink to the bottom.
To chop fresh parsley, roll and chop.