LEEK GRATIN RECIPE RECIPES

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LEEKS AU GRATIN RECIPE - BETTYCROCKER.COM



Leeks au Gratin Recipe - BettyCrocker.com image

Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup Progresso™ dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted

Steps:

  • Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
  • In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
  • In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
  • Bake uncovered about 25 minutes or until golden brown.

Nutrition Facts : Calories 160 , CarbohydrateContent 13 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 270 mg

CREAMY LEEK GRATIN RECIPE | REAL SIMPLE



Creamy Leek Gratin Recipe | Real Simple image

Provided by Charlyne Mattox

Total Time 1 hours 0 minutes

Yield Serves 6

Number Of Ingredients 8

2 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk
kosher salt and black pepper
4 ounces sharp Cheddar, grated (1 cup)
3 slices sandwich bread, torn small pieces
3 tablespoons olive oil
6 leeks (about 3 pounds)—white and light green parts only, halved lengthwise and root ends left intact

Steps:

  • Heat oven to 375° F. Melt the butter in a medium saucepan over medium heat. Sprinkle with the flour and cook, whisking, for 30 seconds. Slowly whisk in the milk, 1½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil. Remove from heat and stir in the Cheddar until melted.
  • In a small bowl, combine the bread pieces, oil, and ¼ teaspoon each salt and pepper.
  • Place the leeks in a single layer in the bottom of an 8-by-8-inch square or some other 2-quart baking dish. Cover with the milk mixture and sprinkle with the bread mixture. Cover the dish with foil and bake until the leeks are tender and the filling is bubbling, 25 to 35 minutes. Remove the foil and bake until the top is golden brown, 8 to 10 minutes more.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 28 g, CholesterolContent 38 mg, FatContent 20 g, FiberContent 2 g, ProteinContent 10 g, SaturatedFatContent 8 g, SodiumContent 807 mg, SugarContent 8 g

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LEEKS AU GRATIN RECIPE: HOW TO MAKE IT - TASTE OF HOME
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Side Dishes
Calories 224 calories per serving
  • Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
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POTATO LEEK GRATIN RECIPE - NYT COOKING
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
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CREAMY LEEK GRATIN RECIPE | DELICIOUS. MAGAZINE
Make vegetables more than just a sideline with this creamy leek gratin recipe.
From deliciousmagazine.co.uk
Reviews 3.7
Total Time 0 minutes
Cuisine French recipes
Calories per serving
  • Mix a handful fresh breadcrumbs with 30g grated vegetarian Parmesan and sprinkle over the leeks. Bake for 30 minutes until the leeks are tender and the crumbs golden brown.
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FENNEL & LEEK GRATIN RECIPE | RACHAEL RAY IN SEASON
Prep this two days before, then finish it off 45 minutes before the feast.
From rachaelraymag.com
Total Time 1 hours 40 minutes
Category Real Food
  • 45 Minutes Before Serving: Warm in a 375° oven until heated through, 20 to 30 minutes. Continue the recipe, starting with Step 2.
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CREAMY LEEK GRATIN RECIPE | REAL SIMPLE
From realsimple.com
Reviews 3.5
Total Time 1 hours 0 minutes
Calories 325 calories per serving
  • Place the leeks in a single layer in the bottom of an 8-by-8-inch square or some other 2-quart baking dish. Cover with the milk mixture and sprinkle with the bread mixture. Cover the dish with foil and bake until the leeks are tender and the filling is bubbling, 25 to 35 minutes. Remove the foil and bake until the top is golden brown, 8 to 10 minutes more.
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LEEKS AU GRATIN RECIPE: HOW TO MAKE IT - TASTE OF HOME
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois
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Reviews 4.7
Total Time 50 minutes
Category Side Dishes
Calories 224 calories per serving
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Calories 287.6 per serving
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