Sweet Potato Leek Gratin Food

SWEET POTATO, APPLE AND LEEK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside.
• In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving.

LEEK AND SWEET POTATO GRATIN | ASDA GOOD LIVING

Steps:

• Finely slice the leeks. Melt a third of the butter in a frying pan, add the leeks and cook until just tender. Pre-heat the oven to 190C/170C Fan/Gas 5. Grease a shallow ovenproof dish.
• Sprinkle a layer of leeks in the bottom of the dish. Top with a layer of sweet potatoes and sprinkle with a little paprika. Repeat, finishing with a layer of sweet potatoes.
• Pour over the cream and dot the top with the remaining butter. Loosely cover with foil and bake for one hour, removing the foil for the last 10 minutes for a crispy outer layer.

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.

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.

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.

SWEET POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside.
• Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat.
• Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking.

SWEET POTATO & LEEK GRATIN

Steps:

• Lift the leeks gently from their soaking water so that any grit stays behind. Drain them in a colander. In a medium saucepan over medium heat, melt the butter in the olive oil. Add the pancetta or ham and cook, stirring occasionally, until golden, about 9 min. Remove with a slotted spoon to drain on paper towels. Add the leeks and garlic to the pan, cover, and reduce the heat to low. Sweat the leeks and garlic, cooking slowly and stirring occasionally, until the leeks are softened, about 5 min. (Don't let the leeks or garlic brown.) Add the cream, bring to a boil, reduce the heat, and simmer uncovered for 5 min. Stir in the pancetta or ham, the thyme, and the salt; add pepper to taste. Set aside.
• Heat the oven to 350°F. Butter a 2-qt. casserole dish. Slice the sweet potatoes between 1/4 and 1/8 inch thick. Repeat with the Idaho potatoes. Arrange one overlapping layer of Idaho slices on the bottom of the casserole. Season lightly with salt and pepper; spoon 2 Tbs. of the leek cream evenly over the potatoes. Add a layer of sweet potato slices, season lightly with salt and pepper, and spoon on another 2 Tbs. of the leek cream. Repeat with the remaining potatoes until all are used. With your hands or a rubber spatula, press down firmly on the potatoes and drizzle the remaining leek cream over them. Bake until the gratin is golden on top, 50 to 60 min. Let rest in a warm place for 15 min. Cut into squares and serve. For this gratin, arrange the slices so they overlap slightly.

LEEK AND POTATO GRATIN RECIPE

Steps:

• Preheat oven to 375 degrees. Lightly butter a 9" pie dish, 9x9" square baking pan, or a medium size gratin dish, set aside.
• In a large non-stick skillet over medium heat, melt butter, then add leeks. Saute until soft and tender, then add garlic and cook until fragrant (taking care to not let either brown). Add cream, whole milk, salt, pepper and paprika. Bring mixture to a simmer then add the sliced potatoes into the mixture. Allow the potatoes to cook for 5 minutes, then stir in thyme. Combine the cheese in a small bowl.
• Transfer ⅓ of the potato slices to the prepared baking dish, sprinkle with ⅓ of the cheese mixture and repeat, pouring some of the cream mixture in between each layer (over the cheese). Place in oven and bake for 45-55 minutes or until the potatoes are tender and the top is golden brown. Remove from oven and allow to cool for 15 minutes before garnishing with a pinch or two of paprika and chopped chives.

BAKED LEEK AND SWEET POTATO GRATIN

Steps:

• 1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray. 2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired. 3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes. 4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

PARSNIP, POTATO AND LEEK GRATIN

Steps:

• Preheat the oven to 200 degrees C and grease a baking dish of approx 23cm x 30c in size
• Fry the leeks and garlic with a good glug of olive oil over a medium heat for about 5 minutes
• Layer half the parsnips, potatoes and all the leeks in the baking dish and sprinkle with half of the cheese, reserving the bigger slices of parsnips and potatoes for the final layer
• Press down firmly and place a last layer of parsnip and potato slices in overlapping rows and press down again
• Using the same pot you used for the leeks, heat the cream and whisk in the flour, salt, nutmeg and black pepper
• When the cream just comes to a simmer, pour over the layered vegetable, slanting the baking dish to all side to get the cream in all over the slices
• Sprinkle the remaining cheese over the top, dot with a few leaves of thyme
• Cover securely with foil and bake for 60 minutes
• Remove the foil and pierce with a fork. The parsnips should be al dente (If not place back in the oven (covered) for another 15 minutes until al dente)
• Remove the foil (don't worry if the sauce looks watery and thin) and bake uncovered for 15 minutes until golden and bubbly
• Let the gratin sit for 15 minutes to set and thicken before serving

SWEET POTATO AND GRUYERE GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Stir together cream, milk, butter, and garlic in a small saucepan over medium heat and bring to a simmer. Remove from heat and stir in parsley, thyme, sage, rosemary, salt, and pepper.
• Arrange 1/2 of the sweet potatoes in the bottom of the prepared baking dish, pour 1/2 of the cream mixture on top, and sprinkle with 1/2 of the Gruyere cheese. Repeat layers once more; cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue to bake, uncovered, until potatoes are tender and cream and cheese mixture is bubbly and golden brown, about 15 minutes. Remove from the oven and allow to sit for 10 minutes before serving.

GRATIN OF SWEET POTATOES

Steps:

• Peel sweet potatoes and slice into rounds 1/4-inch thick. In a saucepan simmer milk, cream and garlic about 10 minutes, until the potatoes are barely tender. Remove from heat.
• Preheat oven to 375 degrees. Rub a baking dish with one tablespoon of butter, and dust with three tablespoons of bread crumbs.
• Season potatoes and cream with salt and Cayenne pepper. Spread mixture in baking dish, sprinkle with cheese and remaining bread crumbs, and dot with rest of butter. Bake 30 minutes, until lightly browned.

SWEET POTATO, CHEESE AND LEEK PIE

Steps:

• Preheat oven to 375°F
• Mix the oil, garlic and crème fraîche together in a large bowl.
• Add the sweet potato slices and toss until coated.
• Lightly grease a gratin dish.
• Layer in sweet potato mixture and leeks ending with potato on the top.
• Top with cheese and breadcrumbs or just the cheese.
• Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

SWEET POTATO AND SAUSAGE GRATIN WITH THYME

Steps:

• Preheat oven to 400° F. Cook sausages in heavy large skillet over medium-high heat until brown and cooked through, crumbling with back of spoon, about 6 minutes. Using slotted spoon, place sausage in small bowl. Pour off any drippings in skillet. Add broth, wine, apricot nectar and 2 tablespoons butter to same skillet; boil until liquid is reduced to 1 1/2 cups, about 15 minutes. Pour into another bowl. Melt 2 tablespoons butter in same skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate sausage, broth mixture and leeks separately.)
• Arrange half of potatoes in 13 x 9x2-inch glass baking dish. Sprinkle with half of thyme. Season with salt and pepper. Sprinkle with 1/3 cup cheese. Top with half of leeks and all of sausage. Cover with remaining potatoes. Sprinkle with remaining thyme. Season with salt and pepper. Cover with remaining leeks. Top with remaining cheese. Pour broth over. Cover and bake 30 minutes. Uncover and bake until potatoes are tender and liquid thickens, about 15 minutes. Cool slightly.

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.

CHEESY SWEET POTATO, POTATO AND SAGE GRATIN

Steps:

• Preheat oven to 200°C / 180 °C fan-forced
• Grease an 8 cup capacity (2 litre) baking dish with the butter
• Finely chop garlic and sage together
• Arrange a layer of white potato slices onto the base of the dish, overlapping slightly. Season with salt and pepper and sprinkle with a small amount of the chopped garlic, sage and cream. Add 2 tbsp. of the cheese over the potatoes
• Next, top with a layer of sweet potato slices and continue layering with the garlic, sage, cream and cheese. Repeat layers of white potato and sweet potato until all of the vegetables have been used
• Top the final layer with remaining cheese and season again with salt and pepper
• Bake 55-60 minutes or until potatoes are cooked and top is golden. Stand for 5-10 minutes before serving