AU GRATIN POTATOES 'N' LEEKS
I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. -Rosalie Hughes, Boise, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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.
LEEKS AND POTATOES AU GRATIN
Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook leeks in boiling water; boil and slice potatoes.
- Drain both very well.
- Arrange the vegetables in a baking dish and pour the white sauce over them.
- Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.
Nutrition Facts : Calories 365, Fat 7.5, SaturatedFat 2.8, Cholesterol 8.9, Sodium 286.9, Carbohydrate 67, Fiber 8, Sugar 10.4, Protein 10.4
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
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
COD, LEEK & POTATO GRATIN
Make and share this Cod, Leek & Potato Gratin recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
POTATO & LEEK GRATIN
A Weight Watchers recipe for an elegant but easy side dish. Posting it here to save for my Easter menu but thought other chefs might be interested as well. (Core or 2 points)
Provided by justcallmetoni
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
- Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
- Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
- Preheat oven to 400 degrees.
- Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
- Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
- Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
- For Vegetarian do not use the Chicken Broth option.
Nutrition Facts : Calories 131.7, Fat 0.7, SaturatedFat 0.2, Sodium 131.6, Carbohydrate 28.5, Fiber 2.7, Sugar 2.3, Protein 4.3
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
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