Leek And Cheese Scalloped Potatoes Recipes

AU GRATIN POTATOES 'N' LEEKS

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.

LEEK AND CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F; grease well a 2-1/2 quart casserole or baking dish (I use cooking spray).
• Set aside 1/2 cup of the fontina and 1/2 tablespoon each of the parsley and chives.
• In a large pot over medium heat, melt butter. Add leeks, salt and pepper. Saute until soft, about 4-5 minutes.
• Sprinkle in flour and cook, stirring, for about 30 seconds.
• Whisk in half-and-half and bring to a boil. Cook for a minute or two until mixture thickens. Remove form heat and stir in the remaining parsley, chives, and cheese until the cheese is melted.
• Add potatoes to the sauce and stir until well coated. Transfer to casserole dish and cover with foil. Bake for 1 hour. Remove foil and sprinkle with the remaining cheese. Bake uncovered until cheese is browned and melted and potatoes test for doneness, about 10 minutes. If the potatoes are not tender enough but the cheese is melted, cover with foil again and bake until potatoes are done.
• Sprinkle with reserved parsley and chives.

LEEK AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

SCALLOPED POTATOES WITH LEEKS

Steps:

• Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
• Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
• Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

SCALLOPED POTATOES AND BUTTERNUT SQUASH WITH LEEKS

Steps:

• Preheat oven to 400 degrees.
• Generously butter a 3 quart baking dish (at least 2 inches deep).
• In a skillet, cook leeks in 3 tablespoons butter over medium low heat, stirring, until very soft.
• In a saucepan, bring the milk just to boil (don't scald.just keep warm).
• In another heavy saucepan, melt the remaining 5 tablespoons of butter over medium low heat and whisk in flour - cooking and constantly whisking for about 3 minutes.
• Add heated milk in a stream, whisking, and bring to a boil.
• Simmer this sauce, whisking, for 1 minute - or until thickened - and season with salt and pepper.
• Peel potatoes and slice 1/8 inch thick.
• Spread about 1/3 sauce in baking dish and cover with 1/3 potato and squash slices, overlapping them slightly.
• Cover slices with 1/3 leeks and sprinkle with 1/3 Gruyere.
• Make 2 more layers with sauce, potatoes and squash, leeks and Gruyere in the same manner.
• Bake, covered with foil, in middle of the oven for about 20 minutes.
• Remove foil and bake 30 minutes more, or until top is golden and vegetables are tender. Yum!
• *If you prepare this in advance you may need to bake it a little bit longer*.

POTATO LEEK GRATIN

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.

SCALLOPED POTATOES WITH LEEKS AND MANCHEGO CHEESE RECIPE - (4.6/5)

Steps:

• 1. Heat oven to 375 degrees . Lightly coat a 3-quart baking dish with nonstick cooking spray. 2. Combine half-and-half, nutmeg and cayenne in a large pot; add potatoes and bring to a boil. Lower heat and simmer for 5 minutes. Drain potatoes over a large bowl, reserving half-and-half. 3. Meanwhile, melt butter in a large skillet over medium heat; add leeks and scallions. Cook for 5 minutes, stirring occasionally. 4. Layer one-third of the potatoes in prepared baking dish, overlapping as necessary. Sprinkle with 1/4 tsp of the salt, 1 tbsp of the flour, half the leek mixture and 1 cup of the cheese. Repeat layering. Top with remaining third of the potatoes and 1 cup cheese. 5. Pour half-and-half over potatoes; tilt dish from side to side to evenly distribute. Cover and bake at 375 degrees for 30 minutes; uncover and bake for an additional 30 minutes or until potatoes are tender and top of casserole is lightly browned. 6. Cool slightly before serving.

SCALLOPED POTATOES WITH LEEKS AND CREAM

Steps:

• preheat oven to 375 degrees.
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add sliced leaks and stir to coat. Reduce heat to medium low.
• Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes.
• rub 9x13 inch baking dish with 1 Tablespoon butter.
• Mix cream and garlic in small bowl.
• Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheese. Ladle half of cream mixture over potatoes and leeks. Repeat layering with remaining potatoes, cheese (you may use either white cheddar or Gruyere cheese). and cream mixture. Sprinkle with Parmesan.
• This can be prepared 6 hours ahead. Cover and refrigerate.
• Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hours and 15 minutes. Let stand 15 minutes at room temperature before serving.

LEEK, CHEESE & POTATO PIE

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.