Baked Potatoes Leeks And Fontina Recipes

TWICE-BAKED POTATOES WITH LEEKS

Steps:

• Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
• Chop 2 leeks. Cut remaining leeks into thin strips about 2" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
• Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
• In nonstick skillet, heat 1/4" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.

BAKED POTATOES, LEEKS AND CARROTS

Steps:

• Heat the oven to 180 C or 350°F.
• Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.
• Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.
• Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
• Serve hot straight from the dish.

POTATOES WITH LEEKS AND ROSEMARY

Steps:

• In a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
• Add chicken broth, wine, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
• Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.

LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA

Steps:

• Heat the oven to 375 degrees. In well-salted water, boil the potatoes until tender, then drain, put in a large mixing bowl and mash with the half-and-half. Cool slightly.
• Heat 2 tablespoons butter in a skillet over medium heat. Add the leeks, season with salt and pepper and cook until softened but still bright green, 3 to 4 minutes. Add thyme and garlic and cook for 1 minute more. Add the cooked leeks to the mashed potatoes and mix well. Add the cayenne, nutmeg, ham and Fontina or Gruyère. Mix well, taste and adjust seasoning. (It should be fairly well seasoned, as the egg, when added, will dilute the flavor.) Beat in the 3 egg yolks.
• Butter a 2-quart baking dish and sprinkle the bottom and sides with half the grated Parmesan.
• In a clean bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the potato mixture to lighten and thin it slightly. Quickly fold in the remaining whites, then scrape the soufflé batter into the prepared dish. Sprinkle the top with the remaining Parmesan.
• Bake for about 40 minutes, until nicely browned. Check the center for doneness with a paring knife or skewer. May rest 10 minutes before serving.

LEEK CASSEROLE WITH MEAT AND POTATOES

Steps:

• Bring a pot of salted water to a boil and cook potatoes until softened, about 10 minutes.
• Bring a second pot of water to a boil and cook leeks until softened, about 8 minutes.
• Heat oil in a large skillet over medium heat and cook and stir beef, pork, curry, thyme, salt, and pepper until browned and crumbly, 10 to 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
• Spread ground meat mixture in the casserole dish. Layer potatoes slices on top. Distribute tomatoes over potatoes and season with salt and pepper. Layer leeks on top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

CHEESY POTATOES AND LEEKS

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with softened butter.
• In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth.
• Peel potatoes; cut into 1/4-inch slices, then cut slices into quarters. Add potatoes, garlic and leek to cream mixture, stirring to coat. Spoon potato mixture into baking dish.
• Cover with foil; bake 30 minutes. Uncover; bake 25 minutes or until top is lightly browned and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serve immediately.

BAKED POTATOES, LEEKS, AND FONTINA

Steps:

• Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork or insert a metal skewer in them, then while they are still damp, dust them lightly with sea salt. Let sit to dry for a few minutes, then bake until the skin is crisp and the inside soft and fluffy���a matter of thirty-five minutes to an hour, depending on the potato variety.
• Half an hour or so before you expect the potatoes to be ready, start cooking the leeks (it is worth remembering that baked potatoes are good natured, so a few minutes either way won't hurt). Split the leeks in half, wash them thoroughly, then cut them into finger-thick slices. Melt half the butter in a heavy pan, add the leeks, and let them cook slowly over low heat until they are soft and translucent. This will take longer than you might think, as much as fifteen or twenty minutes to soften them completely. An occasional stir will prevent them browning.
• Split the potatoes in half and scoop the flesh into a bowl, then drop in the remaining butter and most of the cheese, and beat to a creamy mass with a wooden spoon or electric mixer. Taste and season with salt and black pepper. Pile back into the skins, dot the last of the cheese over, and return to the oven for a good fifteen minutes, until piping hot.