Potatoes are a flavor for Fall

Completely bored with cooking? Tired of looking through old magazines for something that sounds interesting? A new unofficial club has formed - the Bored with Cooking Club. Share your recipe SOS and help out the other cooks in town who want some proven fast and easy meal ideas.

Life can be fast-paced, but it's great to slow down for some food and fellowship - without the fuss! Share your recipes with all of us by sending your favorite standby to vici@gulfbreezenews.com. Family favorites are great to share, or a quickie that prepares without a lot of fuss, but is deceptively delightful to the palate...

This week's contribution is provided by Jennie Barrow. "This is a great recipe if you like potatoes," she says. "It is similar to an au gratin."
Leak and Potato Gallette
6 TBS butter, melted
3 lbs. baking potatoes (5-6 medium)
peeled and sliced thinly
coarse salt and ground pepper
2 leeks, white and green parts thinly
sliced
6 ounces Guyere cheese, coarsely grated
(1 1/2 cups)

Preheat oven to 375 with rack set in top third. Line bottom of a 9-inch cake pan with parchment paper. Place melted butter in a large bowl. Using a mandoline or food processor, slice the potatoes 1/8 inch thick. Add to the butter. Season with salt and pepper and toss to coat. In pan, arrange some of the potatoes around the edge of pan overlapping the edges.

Fill the center of pan with more overlapping slices. Sprinkle half the leek and cheese over the potatoes. Season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese. Season with salt and pepper. Top with remaining potatoes. Use a spatula to press galette down firmly. Bake until potatoes are tender - about 70 minutes. Press down galette with spatula twice during baking - once at 25 minutes and then again at 50 minutes.

When tender remove from oven and run a knife along the edge of the pan. Invert onto a plate and then reinvert onto a serving dish. Slice into wedges.

"Don't substitute the leeks for any kind of onion. They are mild and give a better flavor.This is great with any pork dish...especially ham," Jennie says. "My kids love this. Bon appetit."