YUKON GOLD AND MELTED LEEK GRATIN
Make and share this Yukon Gold and Melted Leek Gratin recipe from Food.com.
Provided by Brookelynne26
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F In a large saute pan, melt the butter over medium heat until just foaming. Reduce heat to low and saute leeks until very soft, about 10 minutes.
- In a large gratin dish, alternate layers of potatoes, leeks, and cheese, seasoning each layer with salt and pepper.
- Finish with a final sprinkling of cheese. Pour the cream over top and cover lightly with aluminum foil. Bake for 40 minutes. Uncover and bake for another 30 to 40 minutes, or until bubbling and brown on top. Let cool slightly.
Nutrition Facts : Calories 430.6, Fat 27.5, SaturatedFat 16.7, Cholesterol 94.2, Sodium 118.2, Carbohydrate 35.5, Fiber 3.2, Sugar 2.6, Protein 12.1
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
YUKON GOLD POTATO AND WILD MUSHROOM GRATIN
Categories Milk/Cream Mushroom Potato Side Bake Sauté Thanksgiving Casserole/Gratin Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
SWISS CHARD AND LEEK GRATIN
My daughter made this for her first Thanksgiving alone with her new husband. She sent me the recipe, and I made it tonight. Yummy! She got it from Food and Wine, attributed to Michael Symon. I found it took longer to make than specified in the printed recipe she gave me, so I increased the cooking time. I also cut the recipe down to serve two, with no difficulties.
Provided by breezermom
Categories Cheese
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, blanch the chard until wilted, about 1 minute. Drain the chard, squeeze it dry, and chop. Be sure to remove any excess moisture.
- Heat the oil in the pot. Add the leeks and a pinch of salt. Cover and cook over medium to medium low heat, stirring, until tender, 7 minutes. You know your stove -- if it cooks hot make it medium low, if it cooks low, make it medium. Uncover, add the garlic, and cook, stirring, until fragrant. (about 2 minutes). Add the chard, season with salt to taste and remove from the heat.
- Preheat the oven to 425 degrees. Butter or grease a 2 qt casserole dish.
- In a large saucepan, melt the butter. Stir in the flour over moderate heat to form a paste. Gradually whisk 1/3 of the milk and cook, whisking, until the mixture starts to thicken. Repeat two more times with the remaining milk.
- Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking often, until thickened and no floury taste remains, about 10-15 minutes. Whisk in the cheeses and the nutmeg. season with salt and pepper.
- Combine the sauce and leeks/chard mixture. Season with salt and pepper to taste.
- Transfer to the prepared casserole dish. Bake in the upper third of the oven for 25 minutes. Let rest for 10 minutes before serving to prevent burning your mouth.
Nutrition Facts : Calories 288.7, Fat 17.9, SaturatedFat 9, Cholesterol 40.8, Sodium 435.9, Carbohydrate 24, Fiber 3.4, Sugar 3.7, Protein 10.6
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
GRATIN OF YUKON GOLD POTATOES
Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.
Provided by ninja
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
- Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
- Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
- Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.
Nutrition Facts : Calories 199.8, Fat 8.6, SaturatedFat 4.5, Cholesterol 23.6, Sodium 507.4, Carbohydrate 23.3, Fiber 2.1, Sugar 1.1, Protein 8
BUTTERNUT SQUASH AND YUKON GOLD GRATIN WITH GRUYERE CHEESE
Make and share this Butternut Squash and Yukon Gold Gratin with Gruyere Cheese recipe from Food.com.
Provided by Kirstin in the Couv
Categories Potato
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Butter a 9X13 baking dish.
- Melt butter in large skillet over med-high heat- add onions and saute until deeply carmelized- about 20-30 minutes.
- Lay alternating layers of squash and potatoes in pan.
- Layer onions on top.
- Mix 1/2 and 1/2 and salt and pepper, pour over top.
- Cover tightly with foil and bake 90 minutes.
- Increase oven temp to 400F degrees.
- Mix breadcrumbs, sage and cheese in bowl.
- Sprinkle over Gratin.
- Bake uncovered until top is golden brown and crisp, about 30 minutes.
BOBBY'S YUKON GOLD POTATO GRATIN
This is a Bobby Flay recipe. These potatoes are amazing! I don't remember from which show, but I'm posting it here for safe keeping.
Provided by Cooking Queen
Categories Potato
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F degrees. Butter a 9-inch square pan and sprinkle the garlic over the bottom of the pan.
- Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then sprinkle 1/3 of the chiles and 1/3 of the cilantro. Repeat the layers of potatoes, chiles & cilantro 2 more times, seasoning the potatoes with salt and pepper as you layer. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover the pan with foil. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover and sprikle with the cheeses over potatoes. Bake until the liquid thickens, about 15 minutes.
- Cool. Sprinkle with rest of cilantro. Enjoy!
Nutrition Facts : Calories 363.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 72.3, Sodium 181.4, Carbohydrate 35.6, Fiber 3, Sugar 2.9, Protein 9.8
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