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.
CHEESY LEEK AND POTATO BAKE
A well used recipe in my house-and so easy to make. It's great as a side dish to a main meal, or as a topping on Cottage Pies and suchlike, or quite simply a good comforting supper dish all on its own with some good thick gravy to pour on top. This is actually my husband's favourite way to eat potato. I hope you enjoy it.
Provided by Noo8820
Categories Potato
Time 30m
Yield 2-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220°C.
- Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
- Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
- Season to taste, stir in the leeks and turn into a large ovenproof dish.
- Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.
Nutrition Facts : Calories 1045.6, Fat 56.5, SaturatedFat 34.9, Cholesterol 251.6, Sodium 888.7, Carbohydrate 99, Fiber 12.3, Sugar 9.3, Protein 39.4
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
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
CHEESY POTATO BAKE
Found in the "Cooking for One or Two" cookbook. Found it quite good and wanted to post it so I wouldn't lose the recipe.
Provided by mama smurf
Categories Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the six ingredients.
- In a greased 1 quart baking dish, layer a fourth of the potatoes and a fourth of the cheese mixture. Repeat layers three times.
- Cover and bake at 400 degrees for 60 minutes or until potatoes are tender.
Nutrition Facts : Calories 529.8, Fat 23.9, SaturatedFat 15.1, Cholesterol 72.3, Sodium 765.4, Carbohydrate 59.4, Fiber 7.2, Sugar 3.2, Protein 21.2
LEEK AND CHEESE SCALLOPED POTATOES
A twist on a traditional favorite . I like to serve this as one of my sides dishes at any holiday meal.
Provided by JackieOhNo
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 342.2, Fat 14.4, SaturatedFat 8.8, Cholesterol 47.1, Sodium 349, Carbohydrate 43.8, Fiber 5, Sugar 4, Protein 11.2
BAKED LEEK CASSEROLE
A easy side recipe. I have not made this, from Pol Martin Cookbook. Cooking time does not include the time it take to cook the leeks before preparing the dish.
Provided by daisygrl64
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 375*F (190*C).
- butter baking dish.
- place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
- add paprika, nutmeg and milk, season well, mix together with whisk.
- pour mixture into baking dish and bake for 40 minutes in oven.
- slice and serve.
Nutrition Facts : Calories 288.5, Fat 11.7, SaturatedFat 5.6, Cholesterol 231.9, Sodium 153.5, Carbohydrate 33.2, Fiber 2.2, Sugar 4, Protein 12.8
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
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
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