The Daily Drink: Shredded Potato Cake with Leeks and Cheese

Ah, leeks. Their history goes back to the Egyptians (the pyramid-builders ate them) and ancient Welsh soldiers (they wore bits of leeks in their helmets to distinguish them from their Saxon foes). These days, we turn to leeks as a source of vitamin C, iron, and fiber. Leeks are often paired with potatoes, as they are in today’s recipe, or in a classic chilled vichyssoise. Sauvignon blanc is often recommended as a pairing partner for the soup, and it works for today’s recipe too — even more so when you consider how its crispness will cut the richness of the added cheese. Try a French Sauvignon Blanc from the Loire such as Pascal Jolivet Sauvignon Blanc ($14).

Cathy Huyghe writes for the WGBH Daily Dish blog. Read new WGBH Daily Dish posts every weekday, where you can explore myriad ways and places to experience good food and wine.

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3 Responses

  1. How many does this receipe serve? Can it be doubled? How far ahead can it be prepared? Will it “hold” si uccessfully for a while in a warm oven?
    Thanks

  2. This is a really good read for me, Must admit that you are one of the best bloggers I ever saw.Thanks for posting this informative The Daily Drink: Shredded Potato Cake with Leeks and Cheese .

  3. Simply, admirable what you have done here. It is pleasing to look you express from the heart and your clarity on this significant content can be easily looke.

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