Leek And Potato Cake

• 1/2 cup Margarine-divided
• 1 pound Leeks-cleaned and juliened
• 1/2 cup Heavy Cream
• 2 pounds potatoes-peeled and finely juliened or coursely grated
• 1 Salt and Pepper to taste

1. In medium saucepan, melt 2 tablespoons margarine.
2. Add leeks and cook 2 minutes, stirring.
3. Add 2 more tablespoons margarine, cover and cook without browning over medium heat.
4. Stir in cream and boil down to thicken.
5. Stir in cream and boil down to thicken.
6. Heat remaining margarine in nonstick skillet.
7. Spread 1/2 of the potatoes to cover bottom.
8. Top with braised leeks, leaving a 1 inch border of potatoes.
9. Top with remaining potatoes and pat to form a cake.
10. Cover and cook 5 minutes over medium heat, lifting cover to let steam escape and wiping inside of lid dry.
11. Cook 5 more minutes and shake skillet to prevent sticking
12. Tilt skillet and spoon off excess margarine, reserving it
13. Cover skillet with dried lid again and invert so potatoes rest on the lid.
14. Return reserved margarine to skillet.
15. Slide potato cake back into skillet, browned side up.
16. Cook over med-low heat for 10-12 minutes until potatoes are browned.
17. Slide onto serving platter, and salt and pepper to taste

margarine, leeks, heavy cream, potatoes, salt

Taken from food52.com/recipes/20291-leek-and-potato-cake (may not work)