Recipes | Farm & Larder

Ingredients

• 2 large leeks, white and light green parts only
• 1 tablespoons butter
• ⅛ cup water
• ¼ teaspoon sea salt
• 3-4 Russet potatoes, peeled and cut into small cubes
• ½ teaspoon sea salt
• 1 cup chicken broth, or enough to cover potatoes in a sauce pan
• ¼ cup cream
• 3 tablespoons butter
• Sea salt and fresh ground pepper
• 1½ pounds fingerling potatoes, washed and scrubbed
• ½-¾ cup milk
• 3 tablespoons unsalted butter
• ¼ cup crème fraîche or sour cream
• ¾ cup F&L mushroom duxelles
• F&L galette dough
• ¾ pound fingerling potatoes, or other waxy potato of your choice
• 3 tablespoons extra virgin olive oil, divided
• 3 leeks, white and pale green part only, halved lengthwise
• ¼ cup water
• ¾ cup crème fraîche
• 1 teaspoon fresh thyme leaves
• ½ cup Comté or Gruyère cheese, coarsely grated