Baked Leek And Potato Gratin Recipes

Steps:

• Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
• Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
• Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Steps:

• Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
• Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top. , Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Steps:

• 1. Preheat the oven to 350. Cook the potatoes in plenty of lightly salted boiling water for 3 minutes until slightly softened, then drain. Cut the leeks into 1/2 inch lengths and blanch them in boiling water for 1 minute until softened, then drain.
• 2. Turn half the potatoes into a shallow ovenproof dish and spread them out over the edge. Cover with 2/3 of the leeks, then add the remaining potatoes. Tuck the slices of cheese and the remaining leeks in among the top layer of the potatoes. Season and pour the cream over.
• 3. Bake for 1 hour until tender and golden. Cover with foil if the top starts to overbrown before the potatoes are tender.

Steps:

• Preheat the oven to 375°.
• Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
• Cut the potatoes crosswise into thin, uniform slices.
• Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt and pepper.
• Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
• Season lightly with salt and pepper.
• Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining leeks, then with the remaining potatoes.
• Season with salt and pepper.
• Pour the cream evenly over the layers; bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
• Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
• Let stand for 10-15 minutes and serve.

Steps:

• Set the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1-2 minutes, then add the kale and continue cooking for another 2-3 minutes, or until the leek is soft. Gently scoop into a bowl. Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
• Add the cream, stock and cheeses to a bowl and use a fork to combine.
• Arrange one-third of the potato slices over the bottom of the lined bowl, overlapping them slightly. Pour in one-third of the cream mixture and sprinkle with one-third of the leek mixture. Season and repeat the process until all the ingredients have been used.
• You should get three decent layers of cheesy potato goodness. Close the lid and cook on high for 4 hours.
• Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2-5 minutes. This will quickly get rid of any excess moisture.
• Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere. Alternatively, scoop the gratin straight from the bowl onto the plate. It might not look amazing, but it's the kind of dish that is here for a good time, not a long time.
• Season generously with salt and pepper and serve. Eat wearing stretchy pants; you are going to need them.