Gold Napa Leek Gratin Food

LEEK AND POTATO CASSEROLE

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.

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.

LEEK GRATIN

Steps:

• Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
• In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
• Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.

VEGAN POTATO LEEK GRATIN

Steps:

• Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
• Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.

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.

LEEKS AU GRATIN

Steps:

• Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

GOLD NAPA LEEK GRATIN

Steps:

• 1. Oven to 350. 2. Put cream in small saucepan on low-mid, do not allow to boil. Simply allow cream to heat without scorching. 3. Add minced garlic to cream. Stir with whisk infrequently for 10 minutes or so while doing next steps. Goal is to release garlic essence to cream; use your nose to check progress - up heat if no garlic scent after 5 minutes. If you feel a thin layer sticking to the pan when stirring then slightly lower heat and stir with whisk to remove layer from pan base. 4. Wash potatoes - not leeks or cabbage yet. 5. Peel potatoes. Perfection on peel is not necessary. 6. Slice potatoes to 3/16". 7. Slice leeks to 3/16". Remove and discard root tip and green fronds - utilize lighter greenish white area. 8. Slice cabbage to 3/16". Remove and discard root tip. 9. Fill bowl with cool water and add sliced leeks, stirring and separating concentric circles with fingers to clean. Lift out of water to towel or colander to drain. 10. Clean cabbage in same fashion. 11. Add Boursin cheese to cream mixture, whisk to incorporate. Lower heat to low. 12. Taste mixture, add salt and pepper and taste again. 13. Lightly grease 11x17" casserole pan. 14. Layer 100% coverage of potatoes, then 50% coverage of leeks, and 50% coverage of cabbage. Spoon 1/4 cream mixture over then salt and pepper - do keep in mind potatoes proclivity to devour salt. Repeat until exhaust potatoes or pan is full. 15. Top with gruyere. 16. Cover with foil and place in oven. 17. After 35 minutes remove foil and continue baking until top is browned approximately another 35 minutes.

AU GRATIN POTATOES 'N' LEEKS

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top. , Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.

POTATO AND LEEK GRATIN WITH CUMIN

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, for 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. At 45 minutes, remove the dish from the oven and again press the potatoes down into the liquid. 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.

YUKON GOLD AND MELTED LEEK GRATIN

Steps:

• Preheat the oven to 350°F In a large saute pan, melt the butter over medium heat until just foaming. Reduce heat to low and saute leeks until very soft, about 10 minutes.
• In a large gratin dish, alternate layers of potatoes, leeks, and cheese, seasoning each layer with salt and pepper.
• Finish with a final sprinkling of cheese. Pour the cream over top and cover lightly with aluminum foil. Bake for 40 minutes. Uncover and bake for another 30 to 40 minutes, or until bubbling and brown on top. Let cool slightly.