POTATO AND LEEK GRATIN RECIPES
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.
Provided by Melissa Clark
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http//schema.org, Calories 352, UnsaturatedFatContent 8 grams, CarbohydrateContent 27 grams, FatContent 24 grams, FiberContent 3 grams, ProteinContent 9 grams, SaturatedFatContent 15 grams, SodiumContent 461 milligrams, SugarContent 4 grams, TransFatContent 0 grams
POTATO & LEEK GRATIN RECIPE | BBC GOOD FOOD
A creamy supper dish that's cooked in one pot, and is easily made vegetarian
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Total Time 1 hours 45 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 486 calories, FatContent 28 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.95 milligram of sodium
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Total Time 55 minutes
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POTATO & LEEK GRATIN RECIPE | EATINGWELL
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
From eatingwell.com
Total Time 50 minutes
Category Healthy Potato Casserole Recipes
Calories 218.8 calories per serving
From eatingwell.com
Total Time 50 minutes
Category Healthy Potato Casserole Recipes
Calories 218.8 calories per serving
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CREAMY POTATO AND LEEK GRATIN RECIPE RECIPE | EPICURIOUS
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
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Reviews 3.9
Total Time 1½ hr
- Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.
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POTATO & LEEK GRATIN RECIPE | EATINGWELL
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
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Total Time 50 minutes
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Calories 218.8 calories per serving
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Reviews 4.5
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Calories 204.4 calories per serving
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