Twice Cooked Potato And Leek Casserole Food

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

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.

TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

TWICE-COOKED POTATO AND LEEK CASSEROLE

Steps:

• Preheat oven to 425 F.
• In two separate saucepans, cover sweet potatoes and russet potatoes each with 1-inch water in two separate saucepans.
• Bring to a boil, salt generously, and boil until fork-tender, 8 - 10 minutes; drain.
• Return potatoes to respective pans.
• In a bowl, combine milk, cream and butter.
• Divide milk mixture between saucepans.
• Mash both potatoes until smooth; season with salt and black pepper.
• Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges.
• Bake until golden, about 25 minutes.
• Meanwhile, in a bowl, combine flour and cayenne. Add leek; toss to coat.
• In a medium saucepan, heat 2-inches oil over medium high until a thermometer registers 350 F.
• Working in batches, add leek rings and cook, turning, until crisp and light golden around edges, about 1 minute.
• With a slotted spoon, transfer to paper towels to drain.
• Season with salt.
• Sprinkle fried leeks over potatoes and serve.

TWICE-COOKED POTATO-AND-LEEK CASSEROLE

Steps:

• Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.
• In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.
• Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
• Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
• Sprinkle fried leeks over potatoes; serve.

CARROT POTATO AND LEEK CASSEROLE RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the potatoes, carrots, leeks, and parsley.
• Season it lightly with salt and pepper.
• In a separate bowl, combine all the cheeses.
• Grease a baking casserole with cooking spray, preferably 15-inches in size.
• Place ½ of the vegetables, ½ of the bacon, and ½ of the cheese. Repeat this process until all are used up.
• Bake the mixture in the oven for 45 minutes. Once the casserole is done baking, serve and enjoy!

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 400 and spray a casserole dish with nonstick cooking spray and set aside.
• Before getting started on your casserole assembly, you need to soften your potatoes. You can use the microwave (info listed in article), pressure cooker or oven bake. Your potatoes need to be soft enough to scoop out insides.
• Scoop the insides out of the potato and place into a mixing bowl.
• Discard potato skins.
• Add butter, sour cream, whole whipping cream, 2 cups of cheese and spices.
• Mix all casserole well.
• Spoon twice baked potato mixture into prepared dish.
• Sprinkle top of casserole with remaining cheese and top with lots of bacon.
• Bake casserole for 10-15 minutes or until heated through and bubbly around the edges.

LEEK AND POTATO CASSEROLE

Steps:

• In a casserole dish, single layer sliced potatoes, leeks and cottage cheese and salt to taste until dish is filled.
• Top with single layer of sliced potatoes.
• Sprinkle paprika for garnish and bake at 375 degrees for 45 minutes or until top is browned and potatoes are tender when pierced with the tip of a sharp knife or skewer.

TWICE BAKED POTATO CASSEROLE

Steps:

• Cut baked potatoes into 1-inch cubes.
• Place half in a greased 13 x 9 x 2-inch baking dish.
• Sprinkle with half of the salt, pepper, and bacon.
• Top with half of the sour cream and cheeses.
• Repeat layers.
• Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted.
• Sprinkle with onions.

TWICE-BAKED POTATOES WITH LEEKS

Steps:

• Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
• Chop 2 leeks. Cut remaining leeks into thin strips about 2" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
• Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
• In nonstick skillet, heat 1/4" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.

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.

TWICE BAKED POTATOES WITH LEEKS & CHEESE

Steps:

• Preheat the oven to 200*C/400*F/ gas mark 6. Scrub the potatoes clean and prick with a fork. Place into the oven directly onto the oven rack. Bake for about 1 1/2 hours, until the potatoes give a bit when gently squeezed. Remove and set aside to cool while you cook the leeks. Keep the oven on. Trim the dark green parts from the leeks and discard, or save to use in making stocks. Cut the remaining stalk in half lengthwise and rinse well in cold water to remove any grit or dirt. Slice thinly. Melt the butter in a large skillet. Add the leeks and saute gently for about 5 minutes until softened. Set aside. Cut the potatoes in half lengthwise. Carefully scoop out the flesh into a bowl, leaving a thin shell. (I find a teaspoon works beautifully for this.) Mash together with the softened leeks and some salt and black pepper to taste. Stir in the cheese. Mix well together. Place the potato halves on a baking sheet and then stuff lightly with the potato/leek/cheese mixture. Try not to compact it. Leave it loose, you get more crunchy bits that way. Sprinkle with a bit more cheese. A pinch works well for each. Return to the oven and bake for a further 10 minutes, until heated through and golden, with some crispy bits.

CREAMY COD AND LEEK POTATO GRATIN

Steps:

• Place the salted cod fillets in cold water and soak in the fridge for 24 hours, changing the water twice throughout. It may be necessary to soak the cod for 36 hours if they are quite thick. When ready to use, drain and allow to dry on paper towel, then cut into 1 cm thick strips and set aside until ready to assemble.
• Split the leek in half lengthwise and run under water separating each layer to remove any dirt, dry and then cut into 1/4 inch slices (you should have approximately 4 cups). Heat a saute pan on low heat and melt the butter, add in the sliced leeks as well as a light sprinkle of kosher salt and cook for about 10-12 minutes until the leeks have softened, stirring regularly. Set aside until ready to assemble.
• In a small sauce pot, heat the heavy cream with the rasped garlic cloves until just warm.
• Peel and slice the russet potatoes about 2-3 mm thick and get ready to assemble the gratin.
• In a 2-3 quart casserole dish, layer 1/3 of the sliced potatoes in a scalloped and slightly overlapping pattern and season lightly with kosher salt as well as black pepper. Top the potatoes with an even layer of 1/3 of the sliced cod, using your fingers to gently flake into bite sized piecess. Follow with an even layer of the cooked leeks and then with 1/3 of the warmed cream and garlic mixture. Repeat this process 2 more times (3 layers in total).
• Cut a piece of parchment paper the same approximate size as the casserole dish, place this right on top of the layered potatoes, then wrap well with aluminium foil and bake in a preheated 350°F oven for 45 minutes.
• After 45 minutes, remove the foil as well as parchment paper and continue to bake uncovered for another 45 minutes or until the sauce is bubbly, top is golden brown and the potatoes are cooked through.
• Top with some chopped parsley and allow the potato gratin to set for 15-20 minutes prior to serving to avoid a runny mess.