Recipe by evelyn/athens
An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.
Top Review by Tulip-Fairy
There was a lot of stages to this recipe but don't be put off, it is an easy dish to put together. I made a few substitutes as i didn't have some things to hand. I used asparagus and spring onions cut on the diagonal instead of the leeks and I have never heard of clam juice (I'm in the Uk) so I used fish stock instead, such a simple dish bursting with flavours. I took the leftovers to work for lunch and it microwaved really well too! I will definatly be making this again. Thank you Ev
- 2 tablespoons butter
- 1 medium leek, white and tender green, coarsely chopped
- 1⁄2 lb fresh wild mushroom, stems removed and caps thinly sliced
- 1 garlic clove, minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 3⁄4 lb fresh spinach, tough stems discarded, leaves coarsely chopped
- coarse salt
- 1 cup bottled clam juice
- 3⁄4 cup heavy cream
- 2 teaspoons fresh tarragon, finely chopped
- 3 lbs large red potatoes, peeled and sliced lengthwise 1/8 inch thick
- 6 ounces smoked salmon, coarsely or finely chopped (personal preference)
Directions See How It's Made
- Preheat the oven to 350°F.
- Melt the butter in a large, heavy skillet.
- Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
- Add the mushrooms and cook, stirring, until softened, about 6 minutes.
- Transfer to a large bowl and add the garlic and parsley.
- Wipe out the skillet.
- Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
- Stir the spinach into the mushrooms and season with coarse salt.
- In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
- In a large bowl, rinse the potato slices in cold running water until the water runs clear.
- Drain the potato slices and pat dry.
- In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
- Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
- Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
- Cover with the last potato layer and pour the cream mixture evenly over the top.
- Cover the lasagne with foil and bake for 1 hour.
- Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
- Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
- Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
- Preheat the broiler.
- Broil the lasagne for about 1 minute, until the potatoes are crisp.
- Let cool slightly before serving.