Potato Leek Gratin Food

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.

POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 375°F.
• Combine milk, potatoes, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
• Melt butter in a 10-inch cast-iron skillet over medium heat. Add leek; cook 8 minutes or until tender, stirring occasionally. Remove pan from heat; place leek mixture in a bowl. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 teaspoon salt, and remaining 1/4 cup Gruyère. Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan. Cover pan with foil; bake at 375°F for 25 minutes or until cheese melts. Remove foil from pan. Turn on broiler (do not remove pan from oven). Broil 5 minutes or until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper; cool. Cut into 10 wedges.

POTATO & LEEK GRATIN

Steps:

• Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
• Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
• Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
• Preheat oven to 400 degrees.
• Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
• Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
• Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
• For Vegetarian do not use the Chicken Broth option.

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.

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 AND LEEK GRATIN

Steps:

• Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun.
• In a medium frying pan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Set the leeks aside.
• Rub a 2-quart baking dish or gratin pan with the remaining butter. Set the prepared pan aside.
• Peel the potatoes and cut them into 1/4-inch slices (even is more important than thin-if you have a kitchen mandoline , this is a good time to use it, but a sharp knife and a steady hand can also do the job). Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese.
• Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 more minutes (depending on how fresh the potatoes are, cooking time may take as long as 90 minutes-cover the dish if the potatoes and cheese become too brown). Serve hot. Make ahead note: Since peeled and sliced potatoes turn brown easily and frozen potatoes take on a mealy texture, this dish isn't super easy to make ahead of time. One trick is to par-bake it: bake the dish, covered, for 30 minutes, remove from the oven, let cool, and chill up to two days, then put back into a hot oven and bake covered for 15 minutes then uncovered until nicely browned. Another option is to prep all the ingredients, and then assemble and bake it when you're ready. Chop and clean the leeks, keep covered and chilled up to three days. Peel and slice the potatoes and keep them, in a large bowl covered with water, covered and chilled up to overnight. Drain and pat dry before using. This approach doesn't save tons of time but shifts the type of work that needs to be done when it's time to get dinner on the table.

POTATO-FENNEL GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
• Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
• Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
• Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

SLOW COOKER POTATO, LEEK, AND KALE GRATIN WITH TOO MUCH CHEESE

Steps:

• Set the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1-2 minutes, then add the kale and continue cooking for another 2-3 minutes, or until the leek is soft. Gently scoop into a bowl. Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
• Add the cream, stock and cheeses to a bowl and use a fork to combine.
• Arrange one-third of the potato slices over the bottom of the lined bowl, overlapping them slightly. Pour in one-third of the cream mixture and sprinkle with one-third of the leek mixture. Season and repeat the process until all the ingredients have been used.
• You should get three decent layers of cheesy potato goodness. Close the lid and cook on high for 4 hours.
• Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2-5 minutes. This will quickly get rid of any excess moisture.
• Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere. Alternatively, scoop the gratin straight from the bowl onto the plate. It might not look amazing, but it's the kind of dish that is here for a good time, not a long time.
• Season generously with salt and pepper and serve. Eat wearing stretchy pants; you are going to need them.

POTATO, LEEK AND FENNEL GRATIN

Steps:

• Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
• Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
• Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
• Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
• Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
• Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 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.

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 AND LEEK GRATIN

Steps:

• Preheat oven to 400 degrees.
• Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.
• Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.
• Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
• Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.