Yams with Leeks and Goat Cheese

I’d eaten something similar to this a few years ago, so when trying to think of a good savory dish to take to Thanksgiving dinner tonight I cobbled this together.

Yams with Leeks and Goat Cheese

2 large leeks
1 1/2 pounds ruby yams (the tastiest, I think)
1/2 cup butter (melted)
4 oz goat cheese (separated into five portions)
salt and pepper to taste

Preheat oven to 425.

Slice the leeks lengthwise and wash carefully to remove grit. Slice to 1/8 inch thickness. Heat small skillet over medium heat, add 1 T of butter to pan and add leeks. Cook over medium heat, stirring occasionally until caramelized. Divide into five portions and set aside.

Peel the yams and slice to 1/8 inch thickness, divide into six portions. Completely coat the bottom of a 9-inch cake pan with 1 tablespoon of the butter. Arrange 1/6 of the slices in an overlapping layer on the pan’s bottom. Spread a portion of leeks over the yams, crumble a portion of goat cheese over the leeks and yams. Season with salt and pepper. Drizzle with another tablespoon of butter. Repeat until all ingredients are used, drizzle with any remaining butter. Cover pan with foil and push down on the yams to compress all the ingredients.

Bake on lowest rack of oven for 30 minutes, then uncover and bake for another 30 – 45 minutes or until yams are brown and crisp on the top and edges. Let stand for 5 minutes before serving.

Can be sliced and served as-is, or inverted onto a serving platter.