LEEK AND POTATO CASSEROLE RECIPES

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.

Steps:

• Add water to a saucepan and bring it to a boil. Add the potatoes and boil them until they’re cooked through.
• Meanwhile, heat the olive oil in a skillet and add the onion and celery to it. Cook them, stirring often, until the vegetables soften.
• Add the bacon, season with salt and pepper, and cook further, on low heat.
• Drain the boiled potatoes. Make a soft puree, by blending the potatoes with milk and butter.
• Add the paprika and cooked leek mixture to the puree bowl. Stir to combine all.
• Add the egg, Gruyere cheese, half of the low moisture mozzarella, and the fresh parsley. Mix.
• Transfer the mixture to a ceramic baking pan, then top it with the remaining mozzarella.
• Move the tray to the oven and bake for the next 45 minutes at 380°F/190°C.