Creamy Potatoes and Leeks

Usually I just have a baked potato with my steak, but I decided to get a bit fancy this morning:


This recipe is based on a recipe for “creamed potatoes and spring onions” from Fine Cooking, but that recipe had lots of things wrong with it that I had to fix.  Like labeling white wine as “optional”.  Not including any garlic.  Boiling water over medium high heat.  WHO DOES THAT???  It’s not like you have to worry you’re going to burn the water …

Anyway, here’s the fixed recipe:

2 lb bag small Yukon Gold potatoes

1 bunch scallions

3 leeks

8 garlic cloves, minced

2 Tbs butter

3 Tbs flour

1 cup dry white wine (NOT OPTIONAL)

3/4 cup heavy cream

Cut the potatoes in half and boil them for 30 minutes.  Meanwhile, cut off the green portion of the scallions and reserve them.  Dice the scallions and leeks and boil for 10 minutes.  Strain onion mixture into bowl, and then reduce onion broth by half.  Chop scallion greens and saute in butter with garlic, then add flour and mix.  While stirring, slowly add wine, then 1.5 cups of onion broth.  Bring to simmer and then slowly mix in cream.  Combine with potatoes and bake for 30 minutes at 350 degrees.


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