Prep 35 mins
Cook 30 mins
From Jill O'Conner and Easter Treats comes this unusual way of preparing/serving this very common side dish. Haven't made it yet but I'm planning on serving this with my Easter Ham.
- 3 lbs small red potatoes, unpeeled
- 2 tablespoons olive oil or 2 tablespoons unsalted butter
- 1 leek, white and pale green part only, well rinsed and thinly sliced
- 2 -3 large garlic cloves, crushed
- 2 cups heavy cream
- 1⁄8 teaspoon ground nutmeg
- salt & freshly ground black pepper
- 1⁄2 cup minced fresh herb, including chives, flat-leaf parsley, and a few mint leaves
- 10 sheets phyllo dough, thawed in the refrigerator if frozen
- 1⁄2 cup unsalted butter, melted and cooled
- 7 tablespoons fine dry breadcrumbs
- Preheat oven to 375°.
- Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool.
- Heat the olive oil or butter in a saucepan over medium heat. Add the leek and sauté until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool.
- Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
- Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.