ARTICHOKE, LEEK, AND POTATO CASSEROLE
Neufchatel cheese has a third less fat than cream cheese but doesn't skimp on tangy flavor.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add leeks and celery; cook until softened, 8 minutes. Add artichokes, broth, and cheese and stir to combine. Remove skillet from heat, add lemon juice, and season with salt and pepper. Brush a 1 1/2-quart baking dish with oil. Arrange half the potato slices in a single layer, overlapping slightly; season with salt and pepper. Top with artichoke mixture; smooth top. Layer with remaining potatoes, brush with 2 teaspoons oil, and season with salt and pepper. Bake until sauce is bubbling and potatoes are golden and tender, 35 to 40 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 285 g, Fat 13 g, Fiber 6 g, Protein 10 g, SaturatedFat 6 g
ARTICHOKE, LEEK, AND POTATO GRATIN
Provided by Tracey Seaman
Categories Food Processor Cheese Dairy Potato Vegetable Side Bake Easter Casserole/Gratin Artichoke Leek Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
- In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
- Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
- Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
- Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
- Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.
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
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
POTATO AND ARTICHOKE GRATIN
Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Artichoke Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt butter in skillet over medium-high heat. Add onion and garlic; sauté until soft. Spread onion mixture in prepared dish. Top with half of potatoes. Sprinkle with teaspoon thyme, half of salt, and pepper. Arrange half of artichokes over potatoes. Repeat with remaining potatoes, thyme, salt, pepper, and artichokes. Pour cream and half and half over potatoes. Bake until potatoes are tender, about 1 hour. Cool slightly.
More about "artichoke leek and potato gratin recipes"
EASY LEEK AND POTATO BAKE (SO CREAMY!) | GOOD LIFE EATS
From goodlifeeats.com
Estimated Reading Time 9 mins
- Add leeks and celery. Cook for 8 minutes, until softened and a little browned. Add artichokes, chicken broth, and cheese. Stir thoroughly until combined. Take skillet off heat and add the lemon juice.
- Place half of the potato slices, allowing a little overlap, arrange in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes. Arrange the rest of the potato slices on top in the same manner as the bottom layer.
ARTICHOKE-POTATO GRATIN - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrs 10 minsServings 16Calories 209 per serving
- Heat oil in a medium skillet over medium-high heat. Add leek and cook, stirring, until wilted and browned in a few spots, 2 to 3 minutes. Transfer to a plate to cool.
- Combine cream, 3/4 cup milk and salt in a medium saucepan and heat over medium heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the cream mixture and cook, whisking, until slightly thickened, 2 to 3 minutes. Remove from heat. Add 1 3/4 cups Parmesan and stir until melted.
- Coarsely chop artichokes and pat dry. Arrange one-fourth of the potatoes in the prepared baking dish. Season with 1/4 teaspoon pepper and top with half the artichokes. Layer on another fourth of the potatoes, half of the leek and half the capers. Layer on another fourth of the potatoes and season with 1/4 teaspoon pepper. Top with the remaining leek, artichokes, capers and potatoes and season with the remaining 1/4 teaspoon pepper. Pour the cheese sauce over the top and press with the back of a wooden spoon. Sprinkle with the remaining 1/4 cup Parmesan.
POTATO, LEEK & ARTICHOKE SIDEWAYS GRATIN - CLEAN EATING
From cleaneatingmag.com
Servings 8-10Total Time 1 hr 50 minsCategory Side DishCalories 350 per serving
CHEESY LEEKS AND POTATOES AU GRATIN - SEASON & THYME
From seasonandthyme.com
POTATO AND ARTICHOKE GRATIN RECIPE - WOMAN'S DAY
From womansday.com
POTATO & ARTICHOKE AL FORNO | POTATO RECIPES | JAMIE OLIVER …
From jamieoliver.com
ARTICHOKE, LEEK, AND POTATO GRATIN - TODAY
From today.com
Cuisine AmericanCategory Side Dishes
LEEK AND POTATO GRATIN — THE DOCTORS KITCHEN
From thedoctorskitchen.com
LEEK AND POTATO GRATIN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
POTATO LEEK AND CHEESE GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO, LEEK & ARTICHOKE SIDEWAYS GRATIN RECIPE
From foodhousehome.com
DIPPER DINNER: POTATO, SPINACH AND ARTICHOKE SOUP | RACHAEL RAY
From rachaelrayshow.com
THIS POTATO LEEK GRATIN IS EASY, FILLING, AND THE PERFECT SIDE DISH …
From thekitchn.com
RECIPE: POTATO, LEEK AND ARTICHOKE GRATIN - FOOD HOUSE
From foodhousehome.com
JERUSALEM ARTICHOKE AND LEEK GRATIN RECIPE / RIVERFORD
From riverford.co.uk
ARTICHOKE, LEEK, AND POTATO FRITTATA | EASY EGGS FOR DINNER | GOOD …
From goodlifeeats.com
HAM, ARTICHOKE, AND POTATO GRATIN RECIPE | BON APPéTIT
From bonappetit.com
ARTICHOKE RECIPES
From allrecipes.com
LEEK AND POTATO GRATIN | RICARDO
From ricardocuisine.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP - YAHOO
From yahoo.com
LEEK AND POTATO GRATIN - LIFE MADE SIMPLE
From lifemadesimplebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love