Sephardic Leek And Cheese Casserole Food

SEPHARDIC LEEK AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.
• In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain.
• In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.
• Stir in leeks.
• Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes.
• Serve warm or at room temperature.
• Variations.
• W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese.
• W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.
• W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.

CHEESY POTATO LEEK CASSEROLE BAKE

Steps:

• In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
• Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
• Reduce heat to low.
• Stir in evaporated milk, cream cheese, and sour cream until well-blended.
• Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
• Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.

YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Butter a baking dish and set aside until needed.
• Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
• Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
• In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
• Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
• Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
• Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
• If necessary to prevent burning cover the potatoes with tinfoil.
• Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
• Bake for 1 - 1½ hours in a 350 oven.

BAKED LEEK CASSEROLE

Steps:

• preheat oven to 375*F (190*C).
• butter baking dish.
• place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
• add paprika, nutmeg and milk, season well, mix together with whisk.
• pour mixture into baking dish and bake for 40 minutes in oven.
• slice and serve.