inthekitchen
Warm Potato Leek
Salad with Mornay
Sauce
Cheesy mornay sauce makes
this dish extra special. Serve it
family style in a big bowl with
a spoon.
INGREDIENTS
1 lb Confit Potatoes
2 large leeks, melted
1 Tbsp pickled jalapeno, minced
3 Tbsp pickled ramps or pickled
onion, minced
4 Tbsp celery, small dice
2 Tbsp sliced Green Onion
salt to taste
fresh ground black pepper
fresh dill, picked
mornay sauce
sourdough breadcrumbs
Korean chili flakes, lightly
toasted
Confit Potatoes
1 lb Fingerling or baby yellow
potato, washed and sliced into
1/4 inch coins
3 cups olive oil
2 bay leaves
2 cloves of garlic
1/2 cup grated Gruyere cheese
1/4 cup grated Parmesan
salt to taste
fresh ground black pepper
METHOD
Confit Potatoes
1. Place olive oil, bay leaves,
and garlic in a large pot over
medium heat. Heat the oil to
250°F. Carefully add potatoes
and cook, trying to maintain
a temperature of 190°F-200°F
for about 20-30 minutes until
potatoes are cooked through but
still hold their shape.
2. Drain potatoes and reserve.
The cooking oil can be saved in
the freezer and reused.
Melted Leeks
1. Add leeks, oil, salt and 2 Tbsp
water to a medium size pot and
cook over low/medium heat for
about 15 minutes until the leeks
are tender. Reserve.
2. Melt butter in a medium size
pot over medium heat, then add
garlic, onion and bay leaf.
3. Stirring often, cook for 8-10
minutes until garlic and onions
are soft. Add the milk and
cream, bringing to a simmer.
Pull out bay leaf and discard.
4. Transfer hot milk and cream
mixture to a blender and mix
on high speed until completely
smooth. Add cheese mixture and
blend on high. Season to taste
with salt and pepper.
Assembly
1. Mix potatoes, leeks, jalapeño,
ramps (or onions) and celery
in a pan with a splash of water
and place over low heat until
warmed through. Fold in the
green onion and season with
salt and pepper to taste.
2. Top with desired amount
of mornay sauce, picked dill,
breadcrumbs and a bit of Korean
chili flakes.
Mornay Sauce
1. Place grated cheeses in a
medium size mixing bowl.
Yield 6 servings
Melted Leeks
2 large leeks, light green and
white part only, sliced into 1/4
inch rounds and soaked in cold
water to remove excess dirt
1/4 cup olive oil (the oil
from cooking the potatoes
can be used for this
application)
2 tsp salt
Mornay Sauce
2/3 cup milk
2/3 cup cream
2 Tbsp butter
2 cloves garlic, sliced thin
1/2 onion, sliced thin
1 bay leaf
ciao! / dec/jan / two thousand nineteen
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