Gratin Of Leeks Food

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.

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.

LEEKS AU GRATIN

Steps:

• Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
• In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
• In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
• Bake uncovered about 25 minutes or until golden brown.

LEEKS AU GRATIN

Steps:

• Quarter eggs lengthwise.
• Arrange in a single layer in broiler-safe 2 qt round dish.
• Set aside.
• Remove green portion from leeks, and halve lengthwise.
• Wash thoroughly, and pat dry.
• Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
• Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
• Cook leeks until tender, stirring occasionally.
• Spoon leeks over eggs in dish.
• Melt remaining 2 tbs butter in a skillet.
• Whisk in flour.
• Add milk, cook until thickened and bubbly.
• Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
• Season to taste with salt and pepper.
• Pour the sauce over the leeks and eggs in dish.
• Sprinkle with remaining white cheddar cheese.
• Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.

LEEKS AND CORN AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
• Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
• Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
• Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
• Remove from the oven and serve hot.

LEEKS AND POTATOES AU GRATIN

Steps:

• Cook leeks in boiling water; boil and slice potatoes.
• Drain both very well.
• Arrange the vegetables in a baking dish and pour the white sauce over them.
• Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.

COD, LEEK & POTATO GRATIN

Steps:

• Preheat the oven to 375°.
• Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
• Cut the potatoes crosswise into thin, uniform slices.
• Cut the leeks crosswise into slices about twice as thick as the potatoes.
• Season the fish lightly with salt and pepper.
• Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
• Season lightly with salt and pepper.
• Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
• Top with the remaining leeks, then with the remaining potatoes.
• Season with salt and pepper.
• Pour the cream evenly over the layers; bake for 40 minutes.
• Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
• Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
• Let stand for 10-15 minutes and serve.

LEEK AND MUSHROOM GRATIN

Steps:

• Preheat oven to 350. Lightly grease/spray a 2-qt casserole dish.
• In a large skillet, melt butter. Add leeks and mushrooms, and salt, pepper and paprika cover and saute for 10-12 minutes; Remove from heat.
• Add light cream, parmesan cheese and swiss cheese. Stir to combine well; pour into prepared casserole dish. Sprinkle breadcrumbs on top.
• Bake at 350 for 20-25 minutes.

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.