Ingredients:
2 tablespoons butter
1 medium leeks, white and tender green, coarsely chopped
1/2 lb fresh wild mushrooms, stems removed and caps thinly sliced
1 garlic cloves, minced
1 tablespoon fresh flat-leaf parsley, finely chopped
3/4 lb fresh spinach, tough stems discarded, leaves coarsely chopped
coarse salt
1 cup bottled clam juice
3/4 cup heavy cream
2 teaspoons fresh tarragon, finely chopped
3 lbs large red potatoes, peeled and sliced lengthwise 1/8 inch thick
6 ounces smoked salmon, coarsely or finely chopped ( personal preference)
Directions:
Preheat the oven to 350 F.
Melt the butter in a large, heavy skillet.
Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
Add the mushrooms and cook, stirring, until softened, about 6 minutes.
Transfer to a large bowl and add the garlic and parsley.
Wipe out the skillet.
Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
Stir the spinach into the mushrooms and season with coarse salt.
In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
In a large bowl, rinse the potato slices in cold running water until the water runs clear.
Drain the potato slices and pat dry.
In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
Spread 1/2 the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
Repeat the process with another 1/2 the remaining potato slices and all the other 1/2 of the spinach-mushroom mixture.
Cover with the last potato layer and pour the cream mixture evenly over the top.
Cover the lasagne with foil and bake for 1 hour.
Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
Preheat the broiler.
Broil the lasagne for about 1 minute, until the potatoes are crisp.
Let cool slightly before serving.
Servings: 6-9
Time preparation: 25 min.
Time total: 85 min.