James Martin Leek Gratin 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.

LEEK GRATIN

Steps:

• Place the milk in a small pan with the clove and bayleaf. Heat the milk until almost boiling, then turn off the heat and leave it to infuse for twenty minutes.
• Meanwhile, trim the ends off the leeks and wash them thoroughly. Cut into 8-10 cm (3-4") lengths. Cut any particularly thick pieces in half lengthways.
• Turn the oven on to 200℃ (400℉, Gas 6).
• Place the leeks in a lidded pan with a pinch of salt and add just enough water to cover. Bring to the boil with the lid on and simmer for about 7 minutes or until tender. You should be able to slide a sharp knife in easily, but the leeks should still hold together.
• Drain the leeks but reserve the water. Place them into a small greased gratin or ovenproof dish.
• Melt the butter in a pan over a low heat. Stir in the flour until well mixed and leave it to cook for a minute or two. Keep it on a low heat as you don't want the flour to brown.
• Measure 100 ml of the reserved leek water and slowly add it to the flour mixture whisking as you go. Make sure you add the liquid bit by bit and keep whisking to ensure there are no lumps in between each addition. Remove the clove and bay leaf from the milk and whisk that in too. You should have a thickish, but beautifully smooth sauce. Stir in the cream.
• Bring the sauce to a gentle simmer, stirring as you go. Cook for 2-3 minutes, then grate in a little nutmeg. Add salt and pepper to taste.
• Pour the white sauce over the leeks, then scatter the breadcrumbs over the top.
• Bake on the top shelf for 20 minutes or until the sauce is bubbling and the breadcrumbs have browned.
• Allow to cool for a few minutes and serve.

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, POTATO & BACON BAKE

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.

CREAMED CHEDDAR LEEKS

Steps:

• Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
• Add the cream and season to taste. Simmer for about 5-6 minutes.
• Transfer to an ovenproof dish and cool.
• Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.

HORSERADISH POTATO GRATIN

Steps:

• Heat oven to 375°F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1½ teaspoons salt, and ¾ teaspoon pepper. Add the potatoes and toss to coat.
• Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.

CREAMED LEEK GRATIN

Steps:

• Melt the butter in a pan and gently fry the leeks, shallots and thyme for 5-10 minutes until softened. Pour in the white wine and leave to bubble away for 5 minutes.
• Add the cream, season and simmer gently for 5-6 minutes. Transfer to an ovenproof dish and leave to cool.
• Preheat the oven to 350°F
• Cover the dish with the grated cheese and bake in the oven for 20-30 minutes. Serve hot.