This is a dairy version of Rabbi Kassorla’s leek pie made by the Capsouto Fréres Restaurant in NY.
4 large russet (baking) potatoes, peeled and quartered
10 leeks, the white part only, split and washed well
Salt and freshly ground pepper to taste
4 eggs, well beaten, plus 1 egg yolk, beaten
¼ cup grated parmesan cheese
¼ cup olive oil
Bring a pot of salted water to boil. Peel and quarter the potatoes and add with the leeks. Boil for about 10 to 15 minutes or until tender. Remove from the pot and drain.
Mash the potatoes and leeks together in a bowl. Season with salt and pepper, then mix in the eggs and the ¼ cup cheese.
Pour 2 tablespoons of the oil into an 8-inch baking pan and swirl to cover the bottom. Place in a preheated, 350° oven for just a minute. Spread the potato-leek mixture evenly over the pan and brush the top with the egg yolk mixed with the remaining 2 tablespoons of the oil. Sprinkle on the additional parmesan cheese and bake for 20 minutes.
Yield : 6 servings (D)