CREAMY POTATO LEEK GRATIN WITH FENNEL
This Creamy Potato Leek Gratin loaded with gruyere and parmesan cheese will bring smiling faces to the dinner table! Perfectly browned with crispy edges and rich, tender scalloped potatoes baked in whole milk and heavy cream. An indulgent side that'll have your gang asking for more!
Provided by Kim Peterson
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish.
- Melt 2 tablespoons butter or olive oil in large skillet over medium heat. Add leeks and cook until tender, stirring occasionally, about 7 minutes.
- Add garlic and cook 1 minute, stirring frequently. Remove from heat.
- Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper.
- Arrange half of sliced potatoes overlapping slightly on top of the fennel and herbs. Top potatoes with half of leek mixture. Sprinkle generously with salt and pepper. Spread half of gruyere and grated parmesan cheese over.
- Repeat layering with remaining fennel, herbs, potatoes, leek mixture, and cheeses. Sprinkle assembled gratin with salt and pepper.
- Bring whole milk and heavy cream to a simmer in a small saucepan. Pour mixture over gratin.
- Bake uncovered until vegetables are very tender, liquid is almost absorbed and top is deep golden brown, about 1 hour to 1 hour 10 minutes.
- Let gratin rest 10 minutes before serving. Garnish with extra fennel fronds and parsley. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 337 kcal, Carbohydrate 28 g, Protein 15 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 325 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA
Contain your skepticism: A soufflé made with mashed potatoes doesn't have to be heavy, as David Tanis revealed in 2012. "The two textures can complement each other, resulting in a dish that tastes light but has an underlying heartiness," he says. This one gets added flavor from leeks and ham. If you're new to soufflé-making, this is a good place to start. The potatoes provide a structure that a regular butter and flour roux don't, he wrote, so it's less likely to fall.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 14 grams, Sodium 644 milligrams, Sugar 4 grams, TransFat 0 grams
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
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.
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
More about "baked potatoes leeks and fontina recipes"
TWICED BAKED POTATOES WITH FONTINA CHEESE | LA …
From italianbellavita.com
Servings 1Estimated Reading Time 2 mins
LEEK GRATIN WITH CREAM AND FONTINA CHEESE RECIPE - THE …
From thespruceeats.com
4.4/5 (23)Total Time 45 minsCategory Side DishCalories 354 per serving
TWICE BAKED POTATOES WITH LEEKS & CHEESE | THE ENGLISH KITCHEN
From theenglishkitchen.co
Servings 4Total Time 2 hrs 5 minsEstimated Reading Time 5 mins
30 RECIPES THAT TAKE BAKED POTATOES TO A WHOLE NEW LEVEL - MSN
From msn.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
From allrecipes.com
CREAMY SWEET POTATO & LEEK BAKE - THE TASTE EDIT
From thetasteedit.com
LEEK AND POTATO SOUFFLé WITH HAM AND FONTINA
From blythesblog.com
ROASTED LEEKS AND POTATOES - COPYKAT RECIPES
From copykat.com
LEEKY TWICE BAKED POTATOES » CAFEHAILEE
From cafehailee.com
MARY BERRY LEEK AND POTATO GRATIN | BRITISH CHEFS TABLE
From britishchefstable.com
POTATO CRUSTED QUICHE WITH HAM, LEEKS, POTATOES …
From idahopotato.com
THIS POTATO LEEK GRATIN IS EASY, FILLING, AND THE …
From thekitchn.com
SIMPLE ROASTED LEEKS AND POTATOES WITH ROSEMARY …
From foodfitnesslifelove.com
OVEN ROASTED LEEKS AND POTATOES (AIR FRYER OPTION)
From cottercrunch.com
BAKED POTATO WITH BACON, TALEGGIO AND LEEK – SATURDAY KITCHEN …
From saturdaykitchenrecipesearch.co.uk
LEEK AND POTATO BAKE - EASY, LOW COST RECIPE FOR …
From pennysrecipes.com
JAMES MARTIN LEEK POTATO AND BACON BAKE | BRITISH CHEFS TABLE
From britishchefstable.com
SIMPLE ROASTED LEEKS (BAKED LEEKS) - WHERE IS MY …
From whereismyspoon.co
14 COMFORTING POTATO SOUP RECIPES - YAHOO SPORTS
From ca.sports.yahoo.com
BAKED POTATO WITH LEEKS RECIPE - BBC FOOD
From bbc.co.uk
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