LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
MEDITERRANEAN LAYERED BAKE
Mediterranean Layered Bake - delicious layers of potato, tomatoes, aubergine, peppers and courgette topped with a cheesy white bechamel style sauce.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 1h50m
Number Of Ingredients 22
Steps:
- Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
- Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
- Add the peppers and garlic and fry for a further couple of minutes.
- Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
- Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
- Taste sauce and season as needed with salt and black pepper.
- Set aside.
- Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
- Then you can begin the layering.
- Add half the tomato sauce to the bottom of the baking tray.
- Then add half the courgette and half the aubergine.
- Add half the potato slices in a then layer, slightly overlapping each other as you do.
- Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
- Preheat oven to 200c/fan 180c/400f or gas mark 6
- Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
- Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
- Top with the remaining parmesan and mozzarella.
- Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
- Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
- Sprinkle with some fresh chopped parsley
- Serve and enjoy!!
Nutrition Facts : Calories 365 calories, Carbohydrate 47.1 grams carbohydrates, Fat 11.7 grams fat, Fiber 8.5 grams fiber, Protein 19.9 grams protein, SaturatedFat 5.8 grams saturated fat, ServingSize 1, Sugar 14.9 grams sugar
LEEK AND POTATO GRATIN RECIPE
You're going to love this creamy, cheesy leek and potato gratin! It's got layers and layers of flavor!
Provided by Life Made Simple Team
Categories Side Dish
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly butter a 9" pie dish, 9x9" square baking pan, or a medium size gratin dish, set aside.
- In a large non-stick skillet over medium heat, melt butter, then add leeks. Saute until soft and tender, then add garlic and cook until fragrant (taking care to not let either brown). Add cream, whole milk, salt, pepper and paprika. Bring mixture to a simmer then add the sliced potatoes into the mixture. Allow the potatoes to cook for 5 minutes, then stir in thyme. Combine the cheese in a small bowl.
- Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture and repeat, pouring some of the cream mixture in between each layer (over the cheese). Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown. Remove from oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives.
Nutrition Facts : Calories 331 kcal, Carbohydrate 38 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 53 mg, Sodium 773 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
LEEK, POTATO AND COURGETTE BAKE
A creamy vegetable bake. Great accompanied with steamed broccoli, asparagus and chicken or on its own as a vegetarian meal.
Provided by tidysue
Time 50m
Yield Makes 3 - 4 portions
Number Of Ingredients 0
Steps:
- Preheat your oven to 180 degrees (fan).
- Slice the leeks and the courgettes and place in a frying pan with a little oil to brown off slightly. Cut the potatoes into centimetre cubes and place in boiling water for about 3 minutes.
- Cook chicken according to instructions on the package.
- Spoon the leeks, courgette slices and potatoes out into a oven proof dish. Season with salt, black pepper and basil then cover with double cream mixing it all up together. Place the dish in the oven for 20 minutes.
- Remove from oven, sprinkle on the cheddar cheese and pop it back in the oven for a further 20 minutes or until cheese is golden.
- Boil or steam your broccoli, asparagus or spinach and serve together with the chicken.
BAKED POTATOES, LEEKS AND CARROTS
A very simple vegetable dish, great with any kind of meat or fish. Adapted from the Silver Spoon book of Italian cooking. A food processor makes this dish quite quick to prepare.
Provided by Sackville
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
LEEK, POTATO AND ZUCCHINI PANCAKES WITH BABY LETTUCES
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Place potato on a small pan and bake until tender when pierced with a fork, about 1 hour. Let cool. Peel, discarding the skin, and shred the potato on the large holes of a box grater. Set aside.
- Bring a large pot of salted water to boil. Add leeks and cook until tender, 4 to 5 minutes. Strain. Place the leeks in a dishtowel and twist firmly and repeatedly to remove excess moisture; the leeks will shrink greatly. Set aside.
- Place zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Place the zucchini in a dishtowel and twist firmly and repeatedly to remove excess moisture. The zucchini will shrink greatly. Set aside.
- In a medium bowl, combine the potato, leeks, zucchini, egg, flour, cheese and parsley. Season to taste with salt and pepper. Mix well. In a large skillet over medium heat, add oil and heat until shimmering. Measure 1/4 cup of the leek and potato mixture and form into a patty about 2/3 of an inch thick. Repeat with the remainder of the mixture.
- Working in batches, if necessary, fry the cakes, flattening them with a spatula, until they are golden brown on each side, 4 to 5 minutes a side. Set aside and keep warm.
- For the salad: In a medium jar, combine lemon juice, lemon zest, honey and olive oil. Shake well to combine. Add garlic and season to taste with salt and pepper. Shake again. In a salad bowl, combine lettuces and shallot, and drizzle with dressing to taste.
- To serve, divide the hotcakes between two plates. Add equal portions of salad, and serve.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 60 grams, Carbohydrate 66 grams, Fat 76 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 13 grams, Sodium 1309 milligrams, Sugar 15 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
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