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, 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
CREAMY POTATO AND LEEK GRATIN
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Thanksgiving Entertaining Winter Side Casserole/Gratin Potato Leek Milk/Cream Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 8
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.
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
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
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
ANGEL'S CREAMY POTATO AND LEEK BAKE
Really rich, my daughter's favorite potato bake. I've thought about using "lite" cream for this, but hey, the longest I've ever stayed on a diet was 3 hours. However, in a pinch, I once subbed evaporated milk (Pet Cream in Yatese) for the cream; was pretty good.
Provided by omeomy 2
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pre heat oven to 350.
- Heat oil in pan over med-low, when hot add leeks and saute, stirring often until just beginning to brown. Remove from heat.
- Spray or butter a shallow, fairly large (9x13 is good) ovenproof dish.
- Roughly divide potatoes into three stacks keeping the nicely shaped largest ones for the top layer.
- Layer 1/3 potatoes, add salt and pepper to taste, top with half of the leeks, repeat this step and layer last of potatoes on top, overlapping and looking good.
- Pour cream over.
- Bake covered for 25-30 minutes.
- Remove cover, raise heat to 425, bake uncovered for further 10-12 minuted (top should be golden).
Nutrition Facts : Calories 208.4, Fat 9.8, SaturatedFat 5.7, Cholesterol 31.7, Sodium 21.2, Carbohydrate 27.8, Fiber 3.4, Sugar 1.7, Protein 3.7
CREAMY POTATO & LEEK BAKE
Creamy with VELVEETA and melty shredded cheddar, this potato-leek bake is the ultimate comfort-food casserole.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Cook potatoes in boiling water in saucepan 10 min.
- Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min. or until tender. Stir in 1-1/4 cups broth. Whisk flour and remaining broth in small bowl until blended. Gradually stir into ingredients in skillet; cook 5 min. or until thickened, stirring constantly. Add VELVEETA and 1/2 cup shredded cheese; cook and stir 4 min. or until melted.
- Heat oven to 400ºF. Drain potatoes; place in 2-1/2-qt. casserole sprayed with cooking spray. Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.
- Bake 20 min. or until potatoes are tender and sauce is heated through.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 2 g, Protein 6 g
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
More about "creamy potato leek bake food"
POTATO LEEK CASSEROLE - POTATO DAUPHINOIS GRATIN - EATING EUROPEAN
From eatingeuropean.com
5/5 (6)Total Time 1 hr 15 minsCategory Casserole, PotatoCalories 471 per serving
- Trim and cut the leeks in half inches squares (cut the leeks lengthwise twice, first in half, then in quarters and then chop);
- Scoop them out with a slotted spoon from the top and place on the paper towel to remove extra water;
LEEK AND POTATO GRATIN - LIFE MADE SIMPLE
From lifemadesimplebakes.com
CREAMY POTATO AND LEEK BAKE RECIPE - RECIPEYUM
From recipeyum.com.au
MICHAEL’S LITTLE POTATO AND LEEK BAKE
From littlepotatoes.com
35 BEST CROCK POT & SLOW COOKER POTATO RECIPES
From parade.com
CLASSIC POTATO LEEK SOUP • DISHING DELISH
From dishingdelish.com
POTATO LEEK GRATIN - WHOLESOME MADE EASY
From wholesomemadeeasy.com
CREAMY VEGAN POTATO LEEK SOUP - MINIMALIST BAKER RECIPES
From minimalistbaker.com
POTATO LEEK GRATIN WITH FENNEL - GIVE IT SOME THYME
From giveitsomethyme.com
SYN FREE CHEESY LEEK AND POTATO BAKE | SLIMMING EATS
From slimmingeats.com
CREAMY BAKED FISH ON POTATO GRATIN
From recipetineats.com
LEEK AND POTATO CASSEROLE
From foodnetwork.ca
EASY LEEK AND POTATO BAKE (SO CREAMY!) - GOOD LIFE EATS
From goodlifeeats.com
LEEK AND POTATO RECIPES
From bbcgoodfood.com
CREAMY POTATO AND LEEK CASSEROLE | RECIPELION.COM
From recipelion.com
OUR 10 MOST POPULAR RECIPES FROM INSTAGRAM IN MAY
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love