BAKED LEEK AND SWEET POTATO GRATIN
Steps:
- 1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray. 2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired. 3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes. 4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.
Nutrition Facts : Calories 143 calories
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
POTATO AND LEEK GRATIN WITH CUMIN
This is a main dish gratin that will make a nice vegetarian meal with a salad and/or green vegetable served alongside. The cumin contributes a Mediterranean flavor to the dish.
Provided by Martha Rose Shulman
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
- Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
- Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
- Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. Remove from the oven and gently press the potatoes down into the liquid, using the back of a spoon. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 593 milligrams, Sugar 7 grams
GRATIN OF SWEET POTATOES
Provided by Florence Fabricant
Categories casseroles, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
- Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
- Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.
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
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