Wednesday, January 19, 2011


yields six servings

3 medium potatoes, peeled, washed and very thinly sliced
2 cups leeks, julienned
3 cups Napa cabbage, julienned
1/2 cup applewood bacon, diced
2 cups sauteed assorted sliced mushrooms
1 teaspoon garlic, chopped
1/2 stick of butter, melted
salt to taste
black pepper to taste

Preheat oven to 375 degrees F. Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms. Season this mixture to taste, set aside. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely. Melt the butter and drizzle over the potatoes; season again to taste. Place in the oven until the potatoes brown well, remove and let cool at room temperature. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings. Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.

bacon recipe courtesy of: Tim Creehan, Beach Walk Restaurant, Crystal Beach, 2700 Scenic Highway 98 East, Destin, Florida | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616

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