Creamy Leek And Potato Casserole Recipes

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CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

CREAMY POTATO AND LEEK GRATIN



Creamy Potato and Leek Gratin image

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.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Thanksgiving     Entertaining     Winter     Side     Casserole/Gratin     Potato     Leek     Milk/Cream     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves
Special Equipment
An adjustable-blade slicer

Steps:

  • Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
  • Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
  • Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
  • Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
  • Do Ahead
  • 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.

CHEESY POTATO, LEEK AND MUSHROOM GRATIN



Cheesy Potato, Leek and Mushroom Gratin image

A delicious combination of leeks, mushrooms and potatoes topped with cheese and baked until crusty on top yet creamy underneath.

Categories     Vegetables     Side Dish     Cheese     Potatoes     Mushrooms     Potato

Time 2h

Yield 10

Number Of Ingredients 24

butter
mushrooms
garlic
leeks
thyme
chicken broth, low salt
cream
white wine
salt
black pepper
russet potatoes
gruyere cheese
butter
mushrooms
garlic
leeks
thyme
chicken broth, low salt
cream
white wine
salt
black pepper
russet potatoes
gruyere cheese

Steps:

  • Melt 2 tablespoons butter (or 1 tablespoon olive oil, 1 tablespoon butter) in heavy large skillet over medium-high heat. Stir in mushrooms and sauté until almost tender, 4 to 6 minutes. Stir in garlic and sauté until mushrooms are tender and golden, about 3 minutes longer. Transfer mushroom mixture to bowl. Melt remaining 2 tablespoons butter (or half olive oil, half butter) in same skillet over medium-high heat. Stir in leeks and thyme and sauté until leeks are tender and beginning to brown, 7 to 9 minutes. Add leek mixture to bowl with mushrooms. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Butter 13 x 9 x 2-inch baking dish . Combine broth, cream, wine, 1 teaspoon salt and ½ teaspoon pepper in large bowl, whisk to blend. Layer ⅓ of potatoes on bottom of prepared dish. Top with half of mushroom-leek mixture, then ¾ cup cheese. Top with half of remaining potatoes. Pour half of cream mixture over. Top with remaining mushroom-leek mixture and ¾ cup cheese. Cover with remaining potatoes. Pour remaining cream mixture over, sprinkle with remaining cheese. Bake gratin uncovered until potatoes are tender and sauce bubbles thickly, about 1 hour 20 minutes. Let gratin stand 30 minutes before serving.

Nutrition Facts :

LEEK AND POTATO CASSEROLE



Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

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.

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