SCALLOPED POTATOES WITH LEEKS
Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
- Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
- Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
CREAMY SCALLOPED POTATOES WITH LEEKS
Grab your Dutch oven and start prepping for a delicious Creamy Scalloped Potatoes with Leeks. Sliced potatoes, leeks, garlic, cheese and fresh rosemary combine in a savory sauce for this creamy scalloped potatoes recipe.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h30m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Melt butter in Dutch oven or large saucepan on medium-low heat. Add garlic; cook and stir 1 min. Whisk in flour; cook 3 min. or until hot and bubbly, stirring constantly. Gradually add milk, mixing well after each addition. Cook on medium heat 4 min. or until thickened, stirring constantly.
- Add cheddar; cook and stir 2 to 3 min. or until melted. Remove from heat. Stir in rosemary.
- Place half the potatoes in 3-qt. casserole sprayed with cooking spray; top with layers of leeks, remaining potatoes and cheese sauce. Cover.
- Bake 45 min. Top with Parmesan; bake, uncovered, 15 min. or until potatoes are tender and top is golden brown.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
SCALLOPED POTATOES WITH LEEKS AND CREAM
This recipe has gotten rave reviews each time I have made it over the years. Only use the white and pale green parts of the leeks.
Provided by Miss V
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 375 degrees.
- Melt 1/4 cup butter in heavy large skillet over medium heat. Add sliced leaks and stir to coat. Reduce heat to medium low.
- Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes.
- rub 9x13 inch baking dish with 1 Tablespoon butter.
- Mix cream and garlic in small bowl.
- Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheese. Ladle half of cream mixture over potatoes and leeks. Repeat layering with remaining potatoes, cheese (you may use either white cheddar or Gruyere cheese). and cream mixture. Sprinkle with Parmesan.
- This can be prepared 6 hours ahead. Cover and refrigerate.
- Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hours and 15 minutes. Let stand 15 minutes at room temperature before serving.
EXTRA-CREAMY SCALLOPED POTATOES
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CREAMY SCALLOPED POTATOES
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
CREAMY SCALLOPED POTATOES
Scalloped potatoes with lots of cheese and a hint of garlic in a creamy sauce are a classic, crowd-pleasing side dish.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Whisk Cooking Creme, milk and pepper until well blended.
- Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
- Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.
Nutrition Facts : Calories 310 calories, Carbohydrate 45.1 g, Cholesterol 35.5 mg, Fat 10 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 6.3 g, Sodium 556.7 mg, Sugar 3.7 g
CREAMY SCALLOPED POTATOES
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY POTATO AND LEEK GRATIN
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
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.
POTATO LEEK GRATIN
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
Categories casseroles, side dish
Time 1h30m
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, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams
LEEK AND CHEESE SCALLOPED POTATOES
A twist on a traditional favorite . I like to serve this as one of my sides dishes at any holiday meal.
Provided by JackieOhNo
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; grease well a 2-1/2 quart casserole or baking dish (I use cooking spray).
- Set aside 1/2 cup of the fontina and 1/2 tablespoon each of the parsley and chives.
- In a large pot over medium heat, melt butter. Add leeks, salt and pepper. Saute until soft, about 4-5 minutes.
- Sprinkle in flour and cook, stirring, for about 30 seconds.
- Whisk in half-and-half and bring to a boil. Cook for a minute or two until mixture thickens. Remove form heat and stir in the remaining parsley, chives, and cheese until the cheese is melted.
- Add potatoes to the sauce and stir until well coated. Transfer to casserole dish and cover with foil. Bake for 1 hour. Remove foil and sprinkle with the remaining cheese. Bake uncovered until cheese is browned and melted and potatoes test for doneness, about 10 minutes. If the potatoes are not tender enough but the cheese is melted, cover with foil again and bake until potatoes are done.
- Sprinkle with reserved parsley and chives.
Nutrition Facts : Calories 342.2, Fat 14.4, SaturatedFat 8.8, Cholesterol 47.1, Sodium 349, Carbohydrate 43.8, Fiber 5, Sugar 4, Protein 11.2
CREAMY SCALLOPED POTATOES
This rich and creamy (and easy-to-prepare) side dish may be your favorite part of the meal!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
- Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
- Melt 3 tablespoons butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Dot with 1 tablespoon butter.
- Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg
SCALLOPED POTATOES
This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.
Provided by The New York Times
Categories side dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
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- In a good size sauce pan place the cream, milk, and garlic cloves. Season with a little salt, white pepper and a touch of nutmeg. Bring to a gentle simmer for two to three minutes then remove the garlic cloves. Add in the sliced potatoes, followed by the leeks and gently simmer and stir to ensure that the potatoes and leeks are submerged by the cream and milk mixture. Simmer for approximately two minutes until the potatoes begin to soften.
- Lift out the potatoes and leeks using a slotted spoon and carefully place into an oven proof dish. Sprinkle with a little Parmesan cheese, every two spoon full, ensuring that the potatoes and leeks are gently pushed down into the dish.
- Pour just enough of the milk and cream mixture to cover the potatoes and just a little extra, sprinkle the remainder of the parmesan in a 300 to 325 degree oven for approximately 20 to 30 minutes, the potatoes should slowly absorb the cream and milk mixture and turn a light golden brown colour.
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