Potato Cake With Creamed Leeks And Escargot

Total Time: 1 hr Preparation Time: 50 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 slices smoked bacon, diced
• 2 leeks, parts only (well cleaned and coarsely chopped)
• 1/2 cup heavy cream or 1/2 cup whipping cream
• 3 baking potatoes
• 8 escargot
• 4 tablespoons peanut oil
• 3 tablespoons olive oil
• 1 medium onion, peeled and chopped
• 2 (28 ounce) cans plum tomatoes (progresso preferred)
• 1/2 cup tomato paste
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon sugar

Recipe

• 1 for the tomato sauce: heat olive oil; saute onions until soft.
• 2 add remaining ingredients and simmer for 40 minutes, stirring occasionally.
• 3 for the creamed leeks and escargot:.
• 4 in a medium skillet, cook the diced bacon for five minutes; add leeks and cook until tender.
• 5 add cream and cook until thickened.
• 6 for the potato cake:.
• 7 peel and grate the potatoes.
• 8 place on a teatowel and squeeze out as much moisture as you can.
• 9 spread potatoes out evenly and season with salt and pepper.
• 10 cut the spread potatoes in half; divide each half into quarters.
• 11 place 1/4 of the leek mixture on four potato sections; divide the escargot among those four sections.
• 12 cover with the remaining four potato sections.
• 13 press each one down to ensure the filling is secure in each cake.
• 14 heat peanut oil in large skillet to 360f; carefully ease each cake into pan and cook until golden brown, about five minutes.
• 15 carefully turn with a spatula to cook on the other side.
• 16 to serve, spoon a puddle of tomato sauce on a heated serving plate; place cooked potato cake on top of the sauce.