2 tb Olive oil
3 lg Leeks; thinly sliced and
; well washed
6 Shallots; peeled and finely
; chopped
1 tb Fresh thyme
1/2 c Fresh parsley; chopped
700 g Sweet potatoes
700 g White potatoes
1/2 c Prepared pesto; (see below)
1/2 c Cream
1/2 ts Paprika
2 tb Grated parmesan cheese
Prepare a baking 24cm. deep pie plate by lining it with foil then buttering
the foil. Set aside. Preheat the oven to 210?c.
Heat the olive oil and saute the leeks, shallots and thyme until golden and
softened, about 15 minutes. Add the parsley then season to taste with salt
and pepper and set aside.
Peel the sweet potatoes and potatoes and finely slice into 2mm. slices (a
vegetable slicer or mandolin works well here).
Layer half the white potato slices over the base of the pie plate then
sparingly spread some pesto over the slices. Top with 1/3 of the leek
mixture and spread evenly, covering the potatoes. Add a layer of the sweet
potato slices, top with a fine layer or pesto and another 1/3 of the leek
mixture. Continue layering potatoes, pesto and leek mixture until all the
ingredients have been used, ending with a layer of sweet potatoes.
Drizzle the cream over the top then mix together the parmesan cheese and
paprika and sprinkle this over the cream.
Bake at 210?c. for 50 minutes, or until the potatoes are tender. Allow to
rest for 5 minutes then serve while hot.
Yields
1 servings