4 large russet (baking) potatoes, peeled and quartered
10 leeks, white part only, split and washed well
Salt and fresh ground pepper
4 eggs, well beaten,
1 egg yolk, beaten.
1/4 cup grated kosher-for-Passover Parmesan cheese
1/4 cup olive oil.
Bring a pot of salted water to a 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 leek together in a bowl. Season with salt and
pepper, then mix in the eggs and the 1/4 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-degree 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
JEWISH COOKING IN AMERICA
Joan Nathan