Potato, Leek and Spinach Mille-Feuille Serving Size - 6 Prepared By - Cindy & Ted Recipe Rating
			MILLE-FEUILLE: 1 tablespoon extra virgin olive oil 2/3 cup salted butter 2 leeks, washed and thinly sliced, white part only 3/4 pound fresh spinach, washed and chopped 2 cloves garlic, peeled and finely chopped 4 pounds Kipfler or red skin potatoes, peeled 3 1/2 cups heavy cream 2/3 cup panko breadcrumbs Zest of 1 lemon Salt and freshly ground black pepper RED PEPPER COULIS: 4 red bell peppers 1 tablespoon extra virgin olive oil Salt and freshly ground black pepper GARNISH: 1 fennel bulb, washed, thinly sliced and kept in a bowl of ice water 1/2 cup shredded red cabbage kept in a bowl of ice water 1/2 bunch dill, kept in a bowl of cold water
			Preheat oven to 355°F. Heat oil and 2 tablespoons butter in a medium saucepan over medium-high heat until butter is foaming. Add leeks, spinach and garlic and saute for 3 minutes or until spinach is wilted, stirring occasionally. Season with salt and pepper. Transfer vegetables into a colander and gently press to drain off the excess liquid. Using the thin-cut setting on a mandolin, slice the potatoes and place them in a large glass or stainless steel bowl filled with heavy cream to prevent discoloration. Grease a 9" x 13" pan or baking dish with butter and evenly spread the spinach leek mixture on the bottom. Arrange one layer of potatoes on top, allowing the slices to overlap, then season with salt and pepper. Repeat until you have used up all the potato slices. Cover with heavy cream. Dot with 2 tablespoons of butter. Bake for 10 minutes. Melt remaining butter in a small saute pan over medium heat. Combine panko breadcrumbs, lemon zest, melted butter and seasoning in a glass or stainless steel bowl and mix well. Remove vegetable dish from the oven and spread the top with the breadcrumb mixture. Return dish to the oven and bake for another 30 to 40 minutes or until potatoes are tender when pierced with a skewer. While mille-feuille is cooking, make the red bell pepper coulis. Blanch peppers in a small pot filled with boiling water for 5 minutes. Cool peppers in a large glass bowl filled with ice water. Remove skin, stems and seeds from the peppers and place into a blender. Add olive oil and seasoning and blend until smooth. Once mille-feuille has finished baking, remove from oven and let stand for 5 minutes. Cut mille-feuille into portions using a round cookie cutter. Place a serving of mille-feuille in the center of a warm entree plate and top with some fennel, cabbage and dill. Drizzle red pepper coulis around the mille-feuille and serve.