¼ cup oil
¼ cup milk
¼ cup white wine
1 teaspoon salt
1 teaspoon ground pepper
3 long springs of rosemary, cut into snips
4 tablespoons leeks, sliced (rinsed well!)
2 tablespoons shallots, diced
1 pound colorful small potatoes, rinsed and halved
1/2 cup shredded parmesan [ Parmigiano Reggiano Mitica at Whole Foods]
Parmigiano Reggiano Mitica at Whole Foods]
Pour liquids and spices into a 2-3 quart baking pan. Layer the potatoes on top.
Cover with foil. Bake 1 hour at 325 degrees.
Remove from oven, remove foil.
Stir and top with ½ cup shredded parmesan
Return to oven. Broil for 5 minutes.
Adorn with sprig of rosemary.
These potatoes are melt in your mouth great and heat up well the next day.
* These also do well baked in individual ramekins.