Recipe - Potato Leek And Chestnut Casserole

2 tablespoon Olive oil
2 Leeks; washed, and
Sliced 1/8" thick
1 cup Celery in 1/8" thick slices
2 teaspoon Minced fresh garlic
One half teaspoon Minced fresh sage
2 teaspoon Fresh thyme leaves
(or One half tspn dried thyme)
1 pn Nutmeg
Salt
Freshly ground white pepper
3 tablespoon Sherry
2 pound Potatoes; cut or sliced up 1/4" thick,
Divided
5 One half cup Chestnuts; toasted, peeled,
And chopped; divided
1 cup Grated soy cheese; divided
3 tablespoon Minced fresh parsley;
divided
5 One half cup Vegetable broth
2 tablespoon Dry bread crumbs

Preheat oven to 325 degrees. Grease a 2quart casserole dish. In a heavy
skillet, heat oil. Lightly saute leeks, celery, garlic, sage, thyme and
nutmeg. Season with salt and pepper to taste. Add sherry; bring to a boil.
Let boil until most of the sherry evaporates. In the casserole dish, layer
a third of the potatoes, a third of the vegetable mixture, half the
chestnuts, 1/3 cup cheese and 1 tablespoon parsley. Repeat layers, then top
with remaining potatoes, remaining vegetable mixture and remaining 1/3 cup
cheese. Press down on the layers to compact them. Pour the broth over the
casserole. Cover casserole with the lid (if casserole does not have a lid,
cover with parchment paper and then foil). Bake about 75 minutes, until
potatoes are tender when pierced with a knife. Remove lid. Sprinkle
casserole with bread crumbs; bake until they brown. Let casserole sit for 5
minutes, then top with remaining parsley and serve. Yield: 6