I love leek, potato and bacon in soups and decided to make a little casserole using those ingredients. The leek confit is a Molly Wizenburg recipe but with bacon fat substituted for butter.
Makes 4 servings
For the leek confit:
4 leeks, white and pale green parts only, quartered lengthwise and the cut crosswise in quarter inch pieces.
2 Tbl bacon fat
1/4 cup water
1/2 tsp salt
In a medium sauce pan with a lid, melt the bacon fat, add the leeks, water and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. Remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
For the casserole:
3 strips bacon, cooked crisp and crumbled
5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
Chicken broth to cover the potatoes in a medium sauce pan
1/4 cup light cream (or a little more if necessary)
2 Tbl bacon fat
1 Tbl butter
1/4 tsp white pepper
The leek confit
Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth.
Mash the potatoes (I put them through a ricer)
W arm the cream, broth, butter, white pepper and bacon fat and mix into the potatoes. Add more cream if the mixture seems dry.
Stir in 3 Tbl of the leek confit and spread the mixture into a buttered small shallow baking dish. ( about 9 x 11 inches)
Top with the remaining leek confit and bake for about 40 minutes in a 325F pre heated oven, uncovered.(You can prepare up to this point early in the day and bake later)
Once out of the oven, sprinkle with the crumbled bacon and serve.