LEEK GRATIN
This cheesy leek side dish goes well with our Brandied Ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
- In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
- Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.
Nutrition Facts : Calories 251 g, Fat 21 g, Fiber 1 g, Protein 4 g
LEEKS AU GRATIN
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. -Chuck Mallory, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 224 calories, Fat 19g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
LEEKS AU GRATIN
Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
- In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
- In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
- Bake uncovered about 25 minutes or until golden brown.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
POTATO LEEK GRATIN
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams
SPRING GREENS AND LEEK GRATIN
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb's quarters.
Provided by David Tamarkin
Categories Casserole/Gratin Butter Leek Arugula Spinach Coriander Lemon Milk/Cream Parmesan Bread Vegetarian Side Spring Entertaining
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
- Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
- Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
- Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.
LEEK AND SPRING ONION GRATIN
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top. If you can't find spring onions - newly harvested onions often sold with the green stems still attached - use regular onions or shallots. Or try red onions for a shot of bright color among the soft greens and golds in the pan. Serve this as a side dish with grilled or roasted meats or fish.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
- Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
- Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
- Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
- Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
- Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 18 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY POTATO AND LEEK GRATIN
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Thanksgiving Entertaining Winter Side Casserole/Gratin Potato Leek Milk/Cream Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
- Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
- Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
- Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
- Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
- Do Ahead
- Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
POTATO & LEEK GRATIN
A creamy supper dish that's cooked in one pot, and is easily made vegetarian
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 1h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium
LEEK AND TOMATO GRATIN
Provided by Mark Bittman
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
- Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams
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