YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE
Here is one of many potato dishes that we enjoy. I created this dish quite awhile ago and it always pleases the taste buds. This casserole is very quick and easy to make, with dynamite results. The tasty potatoes are flavorful, tender and very delicious. You won't be sorry you tried this dish, there are never any leftovers.
Provided by Baby Kato
Categories Potato
Time 2h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Butter a baking dish and set aside until needed.
- Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
- Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
- In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
- Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
- Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
- Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
- If necessary to prevent burning cover the potatoes with tinfoil.
- Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
- Bake for 1 - 1½ hours in a 350 oven.
CHEESY LEEK & POTATO PIE
This pie is made like an extra-large pasty, so you don't need a special dish or ring
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
- Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.
Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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LAURA’S PROPER TASTY LEEK, POTATO & PANCETTA PASTIES
From thegreatbritishbakeoff.co.uk
Servings 8-9Category Pastry
- Make the pastry. Freeze the 360g portion of butter for at least 15 minutes, or until hard, then coarsely grate (it’s easiest to do this in a food processor). Divide the butter in half and put both halves back in the freezer.
- Place the flour, salt and 180g of chilled, cubed butter into a bowl and rub it between your fingertips until it resembles fine breadcrumbs (you can do this in a food processor if you wish).
- Add the ice-cold water, and stir it in using a round-bladed knife. Add a little more water, if needed, until you can bring the mixture together with your hands to a fairly firm dough. Then, shape it into a rectangle about 2cm thick.
- Turn the rectangle so that a short end is closest to you. Sprinkle 1 portion of the frozen butter over the top two-thirds of the rectangle, then fold the bottom third over the middle third, and the top third down over that (as if you were folding a business letter).
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- Thaw both sheets of frozen puff pastry according to the package instructions. Preheat the oven to 375°F (190°C) with a rack in the center position. Combine the egg and milk in a small bowl, whisk together, and set aside.
- Prepare the Filling: Cut the potatoes in half lengthwise. Using a mandolin, slice the potatoes into ¼-inch thick half-moon slices. Slice the leek lengthwise and rinse well under cold water, separating the leaves with your fingers to remove any sand or grit. Pat dry. Slice the leek halves crosswise into ½-inch slices.
- Place the sliced potatoes, leeks, and diced onion on a half sheet pan and toss with the olive oil, dried thyme, freshly ground black pepper, and salt. Spread into a thin, even layer (the mixture will overlap slightly). Roast for 20 to 25 minutes, carefully flipping the mixture every 10 minutes or so, or until the potatoes, leeks, and onions are lightly caramelized and the potatoes are mostly cooked through.
- Remove from the oven and transfer the mixture to a large mixing bowl. Add the heavy cream and gently toss with a spoon to coat. Season to taste with salt and pepper.
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