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.
LEEK CASSEROLE
Provided by Amanda Hesser
Categories casseroles, side dish
Time 1h
Yield 6 - 8 servings
Number Of Ingredients 8
Steps:
- Place leeks in a large bowl or a sink filled with water. Toss gently to remove any sand, changing water as necessary. Drain well.
- In large skillet over medium-low heat, fry bacon until it just begins to brown. Discard all but 1 tablespoon of fat in pan. Add leeks, and saute until wilted, about 10 minutes. Transfer to large bowl, and set aside.
- Preheat oven to 325 degrees. In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste. Slowly whisk in milk until mixture is smooth. Remove from heat, and season with salt and pepper to taste. 4. Whisk in eggs one at a time. Pour sauce over leeks, and toss gently to mix. Transfer to a shallow 2-quart baking dish. Smooth top, and sprinkle with cheese. Bake until set and golden brown, about 30 minutes. Serve hot.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 559 milligrams, Sugar 8 grams, TransFat 0 grams
SAUSAGE AND LEEK CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
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, POTATO, AND BACON CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 325 degrees F.
- Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
- Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
- Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
- In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
- Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.
CHEESY POTATO LEEK CASSEROLE BAKE
I threw this one together one night when I was in the mood for a new side dish...and I had lots of potatoes and leeks, but didn't feel like making soup. If you're in a hurry, a thawed bag of diced hash brown potatoes works well! (Cook time includes boiling potatoes.)
Provided by Parsley
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
- Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
- Reduce heat to low.
- Stir in evaporated milk, cream cheese, and sour cream until well-blended.
- Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
- Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.
Nutrition Facts : Calories 540, Fat 36.1, SaturatedFat 22.6, Cholesterol 102.7, Sodium 661.1, Carbohydrate 38, Fiber 4.3, Sugar 3.5, Protein 18.2
BEEF AND LEEK CASSEROLE
Make and share this Beef and Leek Casserole recipe from Food.com.
Provided by Pietro
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Top and tail leek so that you have the white stalk only.
- Slice leek lengthwise and then chop into 1 inch segments.
- Chop carrot into bite size segments.
- Chop onion.
- Place flour and seasoning into a bag.
- Place beef into the bag and shake so that beef is coated with flour and seasoning.
- In a heavy base frypan, place 1 or 2 tablespoons of oil.
- On low heat brown beef, remove and place into a casserole.
- Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
- Remove and add to casserole.
- Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
- Add to casserole.
- Add thyme and 2 bayleaf.
- Place in a moderate oven and cook slowly for about 90 minutes.
- Place a lid on the casserole to obtain best results.
- Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7
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EASY OVEN BAKED LEEKS RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine BelgianTotal Time 55 minsCategory Side DishCalories 182 per serving
- Remove the roots and outer layer of the leeks. Place them neatly next to each other on a chopping board. Cut off the green(er) and tougher leaves and discard or put them aside for another recipe. Chop the light green and white leek stalks into 4 even pieces. Then wash the leeks thoroughly (sand between your teeth while eating is most unpleasant and unappetizing). Drain them for a few minutes.
- Transfer the leek stalks back onto the chopping board and cut them all lengthwise. Make sure the layers of leek stay into place.
- Heat a bit of olive oil in a non-stick pan (one you can put in the oven) over medium heat. Season lightly with pepper and salt. Add the leeks cut side down and then turn the heat up high. Push the leeks back into place using a spatula if they start to move because of the heat. Brown the leeks for 3 minutes.
- In the meantime warm the vegetable stock over medium heat and add the chopped garlic. After 3 minutes turn the leeks using 2 forks. They should be browned a little. Remove the pan from the heat and pour in the warm vegetable stock and garlic. Then season with a little bit of pepper.
POTATO LEEK CASSEROLE BAKE BY CHEF MICHAEL BONACINI
From littlepotatoes.com
3.8/5 (343)Total Time 45 minsCategory Side
- In a good-sized saucepan over medium heat, add the cream, milk, whole garlic clove, and butter.
- Season the milk and cream mixture with salt, pepper, and nutmeg. Add half the parmesan cheese.
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