Gold and Sweet Tain Friday

February 12, 2010 § 1 Comment

For the last two weeks, I have eyed the leeks that one of the vendors bring to the farmer’s market.  I decided to keep my eye out for a recipe that I will have to buy leeks for.  I didn’t want to make soup, and I wanted to use the leeks in an easy one dish recipe.   The February edition of Martha Stewart Living has a great recipe that uses leeks.  It is in an article that boasts a lighter take on comfort foods.

The tain has an interesting flavor because of the combination of Yukon Gold potatoes, sweet potatoes, green apple, leeks, and Gruyère cheese.  The apple helps keep the dish moist, so it doesn’t need  calories or fat from cream.

Recipe:  See Martha Stewart online.  Search Potato and Sweet potato Tain.

My husband and I really enjoyed this recipe, but next time I try it I would like to adjust it a little bit.  I want to try to substitute a mild blue cheese for the Gruyère and add a walnut bread crumb topping.  I would also like to try a layer of escarole on the bottom of the pan, to add a little bit of a pepper taste and some greens.  I’ll give it a try later this month and post how it went.  I am not sure if I can make a Marth Stewart recipe better, but I’m sure going to give it a try.


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