Most of you are familiar with potato and leek soups, but casserole? I got the idea for potato casserole from my friends and neighbors in Wayne County. They have a little something called "funeral potatoes" and believe me, there is a myriad of funeral potato recipes. To each his own. I believe you can make a fine judge of character by what someone will put into their "funeral potatoes". My friend and I have been discussing setting up a "funeral potato" cook-off at some point in our lives when we aren't drowned in work and stress.
You will need:
1 large leek (sliced)
10 potatoes (chopped)
1 can cream of mushroom soup
1 can of French's fried onions
swiss cheese (I would have used gruyere if I had it)
1/2 cup milk
2 tbsp butter
salt/pepper to taste
I started with boiling the potatoes and leeks to soften. About twenty minutes for the potatoes, ten minutes for the leeks. Guess what you do next? Mix them into the casserole dish with milk, butter, cream of mushroom soup, half of the cheese and half of the fried onions. Bake at 350 degrees for about twenty-five minutes. Add the remaining cheese and top with the rest of the fried onions. Cheesy.
Some approved additions: BACON! Fresh sauteed mushrooms
This looks great and you're right, I would never have thought to make a casserole with leeks and potatoes. I usually do soup but I can't wait to try this out! Thanks friend.
ReplyDeleteI guess in some cases (if you slice the potatoes right) it can be called a gratin. It did turn out really good. I will be done with work this week and I'm going to start getting Bountiful Baskets! Time to start cooking again. Hopefully in our new kitchen! AHHHHHHHHH!
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