APPLE, LEEK, AND BUTTERNUT SQUASH GRATIN
This gratin is a savory and sweet side dish for chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
- In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.
- Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.
- Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 5 g, Protein 6 g
LEEK-APPLE-YAM GRATIN
Enjoy this gratin made with leek, parsnip, yam and apple that's perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°. Grease 3-quart casserole.
- Cook whipping cream, leeks, thyme, salt, pepper and nutmeg in heavy 2-quart saucepan over low heat, stirring occasionally, until mixture begins to simmer. Stir in yams and parsnips. Cover and simmer about 10 minutes or until vegetables are slightly tender.
- Layer half of the vegetable mixture and half of the cheese in casserole. Top with apple. Repeat layers of vegetables and cheese.
- Bake uncovered about 45 minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 32 g, Cholesterol 95 mg, Fiber 6 g, Protein 13 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 660 mg
SWEET POTATO, APPLE AND LEEK CASSEROLE
Provided by Trisha Yearwood
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
- In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.
LEEK GRATIN
This cheesy leek side dish goes well with our Brandied Ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
- In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
- Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.
Nutrition Facts : Calories 251 g, Fat 21 g, Fiber 1 g, Protein 4 g
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
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