Crab Gratin With Potatoes Leeks And Spinach Food

CREAMY POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
• Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
• Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
• Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
• Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
• Do Ahead
• Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

CHEESY SEAFOOD GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
• Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.

CRAB AU GRATIN SPREAD

Steps:

• In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt and paprika until smooth. Gradually add the cream, milk and wine. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and chives; heat through. Stir in cheese just until melted., Transfer to a greased shallow 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over crab mixture. Bake, uncovered, at 400° for 10-15 minutes or until bubbly. Let stand for 5 minutes. Serve with crackers.

KIELBASA, POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 375 degrees.
• Melt 3 tablespoons butter in a medium saucepan, add leeks, cover and cook over low heat for 5 minutes, until tender. Uncover, stir in flour and cook 1 minute. Add milk in a thin stream, whisking constantly, and simmer 5 minutes, stirring occasionally. Remove from heat and add cheeses and mustard, stirring until cheese melts; season to taste with salt, pepper and nutmeg.
• Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa. Add half of leek sauce, spreading it evenly over sausage and potatoes. Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes. Top with buttered bread crumbs and dot with remaining tablespoon butter. Bake gratin until top is browned and bubbly, about 40 minutes.

CRAB GRATIN WITH POTATOES, LEEKS, AND SPINACH

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
• Heat half of the olive oil in a small skillet over medium heat and sauté the leeks until wilted, about 7 minutes. Blend together with the crabmeat, mustard, chili powder, and Worcestershire sauce in a bowl and set aside. Heat the remaining olive oil in a saucepan over medium heat and sauté the spinach until most of the moisture has evaporated. Stir in the tarragon, salt, and white pepper. Remove from the heat, stir in the crab mixture, and set aside.
• To make the Mornay sauce, melt the butter in a skillet over medium heat. When it has stopped foaming, stir in the flour and cook, stirring, for 3 minutes. Whisk in the milk, nutmeg, zest, salt, and pepper. Add the Gruyère and sherry. Cook, stirring, until thickened. Remove from the heat and set over a pot of simmering water.
• In a small bowl, combine the bread crumbs and 1/2 cup of the Gruyère. Coat an 8-cup clay casserole or gratin dish with olive oil. Dust the bottom of the dish with the bread-crumb mixture. Line the dish with one-third of the potatoes, overlapping the slices lengthwise.
• Blend one-third of the Mornay sauce into crab mixture. Lightly salt and pepper the potatoes in the gratin dish and cover with half of the crab mixture. Add another one-third of the potatoes, then cover with the remaining crab mixture. Layer with the remaining potatoes and then the remaining Mornay sauce. Bake for 25 to 30 minutes. Top with 1/4 cup Gruyère and bake for 10 minutes, or until the potatoes are tender and the cheese is browned. Remove from the oven and let stand for 10 minutes before serving.

CAJUN CRABMEAT AU GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
• Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

POTATO & LEEK GRATIN

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.

POTATO LEEK GRATIN

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.

CRABMEAT AU GRATIN

Steps:

• Melt butter. Add onions, celery, bell pepper and pimiento and saute until soft.
• Stir in flour and blend well.
• Add hot half and half, stirring; cook, stirring until sauce thickens.
• Add wine, salt, and cayenne.
• Spread crabmeat in buttered baking dish; spoon sauce over crabmeat and sprinkle with grated cheese.
• Bake in preheated 375 degree oven 15 to 20 minutes, or until bubbly.