Angels Creamy Potato And Leek Bake Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Steps:

• Preheat oven to 350 degrees with rack in upper third. Place potatoes in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat; reduce heat and simmer until potatoes are easily pierced with a knife, about 8 minutes. Drain potatoes, let cool, and cut into 1/4-inch-thick rounds.
• Whisk together eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon pepper, and chives until thoroughly combined. Melt butter in an oven-safe 10-inch skillet over medium-high heat. Add leek and 1/4 teaspoon salt. Cook, stirring occasionally, until leek is softened and golden brown, about 5 minutes. Add thyme and cook, stirring gently, 30 seconds.
• Reduce heat to medium. Pour egg mixture into skillet and stir once; cook, undisturbed, until edge is set, about 2 minutes. Scatter potatoes evenly over egg mixture. Transfer skillet to oven. Bake until edge is puffed and golden brown in places and center is set, about 20 minutes. Let cool slightly before serving.

Steps:

• Pre heat oven to 350.
• Heat oil in pan over med-low, when hot add leeks and saute, stirring often until just beginning to brown. Remove from heat.
• Spray or butter a shallow, fairly large (9x13 is good) ovenproof dish.
• Roughly divide potatoes into three stacks keeping the nicely shaped largest ones for the top layer.
• Layer 1/3 potatoes, add salt and pepper to taste, top with half of the leeks, repeat this step and layer last of potatoes on top, overlapping and looking good.
• Pour cream over.
• Bake covered for 25-30 minutes.
• Remove cover, raise heat to 425, bake uncovered for further 10-12 minuted (top should be golden).