Leek Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

Steps:

• Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
• Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
• Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.

Steps:

• preheat oven to 375*F (190*C).
• butter baking dish.
• place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
• add paprika, nutmeg and milk, season well, mix together with whisk.
• pour mixture into baking dish and bake for 40 minutes in oven.
• slice and serve.

Steps:

• Place leeks in a large bowl or a sink filled with water. Toss gently to remove any sand, changing water as necessary. Drain well.
• In large skillet over medium-low heat, fry bacon until it just begins to brown. Discard all but 1 tablespoon of fat in pan. Add leeks, and saute until wilted, about 10 minutes. Transfer to large bowl, and set aside.
• Preheat oven to 325 degrees. In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste. Slowly whisk in milk until mixture is smooth. Remove from heat, and season with salt and pepper to taste. 4. Whisk in eggs one at a time. Pour sauce over leeks, and toss gently to mix. Transfer to a shallow 2-quart baking dish. Smooth top, and sprinkle with cheese. Bake until set and golden brown, about 30 minutes. Serve hot.

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:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

Steps:

• Preheat the oven 325 degrees F.
• Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
• Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
• Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
• In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
• Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place chicken thighs, leek, carrots, celery, peas, parsley, garlic, shallot, tarragon, salt, basil, pepper, and bay leaves into a large pan. Pour in milk and stir to blend ingredients. Bring to a simmer. Cover and continue to simmer for 15 minutes. Remove from the heat and allow to cool slightly. Strain off milk and set aside in a bowl. Separate chicken and vegetables into two bowls. Tear chicken into rough chunks when cool enough to handle.
• Melt butter in the same pan over medium heat. Sprinkle in flour, stirring frequently and breaking up any chunks. Continue to stir and cook until thickened and golden, making a roux. Gradually add the strained milk, stirring until you have a sauce. Stir in heavy cream and Dijon mustard, then add the chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.
• Pour chicken mixture into the prepared baking dish. Roll out the puff pastry and overlap the pieces to cover the casserole. Glaze the pastry with beaten egg and make several vents in the pastry using a sharp knife.
• Bake in the preheated oven until golden, 30 to 40 minutes.

Steps:

• Top and tail leek so that you have the white stalk only.
• Slice leek lengthwise and then chop into 1 inch segments.
• Chop carrot into bite size segments.
• Chop onion.
• Place flour and seasoning into a bag.
• Place beef into the bag and shake so that beef is coated with flour and seasoning.
• In a heavy base frypan, place 1 or 2 tablespoons of oil.
• On low heat brown beef, remove and place into a casserole.
• Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
• Remove and add to casserole.
• Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
• Add to casserole.
• Add thyme and 2 bayleaf.
• Place in a moderate oven and cook slowly for about 90 minutes.
• Place a lid on the casserole to obtain best results.
• Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.