Recipe - Potato And Sweet Potato Torte

1 tablespoon Olive oil
2 lg Leeks; trimmed, thoroughly
cleaned and cut or sliced up
1 tablespoon Chopped fresh thyme OR
1 tspn dried thyme leave
Water
Salt & freshly ground pepper
to taste
1 pound Sweet potatoes (about 2
small); peeled and cut
into 1/8inch thick slices
1 pound Allpurpose potatoes, pre
ferably Yukon Gold (2 or
3 medium);p peeled and
cut into 1/8inch thick
slices

Set oven rack at the lowest level; preheat to 450! F. Lightly oil a
9inch deepdish pie plate (6cup capacity) or coat it with vegetable oil
spray. Line the bottom with parchmentpaper or aluminum foil. Lightly coat
the paper or foil with oil or cooking spray.

Heat oil in a large nonstick skillet over mediumhigh heat. Add leeks
and thyme and saute until tender, about 5 minutes. (If necessary, add 1 to
2 tablespoons water to prevent scorching.) Season with salt and pepper.

Arrange half of the sweet potato slices, slightly overlapping, in the
bottom of the prepared pie plate and season with salt and pepper. Spread
onethird of the leek mixture over the top. Arrange half of the allpurpose
potato slices third of the leeks. Layer remaining sweet potatoes, leeks
and all purpose potatoes in the same manner.

Cover the pie plate tightly with aluminum foil and bake about 45
minutes, or until the vegetables are tender. (The torte can be prepared
ahead and stored, covered, in the refrigerator for up to 2 days. Reheat,
covered, in a moderate oven.) Run a knife around the edge of the torte to
loosen it. Invert onto a serving plate. Remove paper or foil liner and
serve. Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini