Potato Terrene


Potato Terrene


  • 8-10 Russet potatoes
  • 1 quart Heavy cream
  • 3 Leeks
  • 1/2 bag Shaved parmesan


  • Slice potatoes thin on mandolin or carefully with a Chef Knife.
  • Slice the leeks into thin half-moons, spray with cooking oil and line the inside of a 9" x 13" cake pan with parchment and build up layers with potato, leek, cream, parmesan and repeat until the pan is full to the top.
  • Cover pan in parchment, plastic and foil and bake at 350 for 45 min.
  • Cool with a weighed down pan on top.