ARTICHOKE, LEEK, AND POTATO GRATIN
Provided by Tracey Seaman
Categories Food Processor Cheese Dairy Potato Vegetable Side Bake Easter Casserole/Gratin Artichoke Leek Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
- In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
- Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
- Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
- Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
- Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.
LEEK, RICOTTA & GRUYèRE TART
Ricotta gives this quiche a lovely, light cheese-cakey texture - leftovers make a great packed lunch
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
- Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
- Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.
Nutrition Facts : Calories 467 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
POTATOES WITH LEEKS AND GRUYERE
We love this side dish. It's delicious, easy and can be made ahead. Always gets great comments. From Bon Appetit. ZWT West region (Idaho potatoes).
Provided by lazyme
Categories Potato
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Butter 13x9x2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
- Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyère. Stir to blend. Transfer mixture to prepared baking dish.
- Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F oven, about 25 minutes.).
Nutrition Facts : Calories 305.6, Fat 19.2, SaturatedFat 10.8, Cholesterol 104.2, Sodium 497.7, Carbohydrate 20.6, Fiber 2.4, Sugar 3.9, Protein 13.5
CRISPY POTATO, ARTICHOKE, LEEK, AND GRUYèRE TART
Tart crusts can be made from other ingredients, including cooked spaghetti, polenta, and rice, or in this case, thinly sliced potatoes. The goal is to make a crisp, shallow vessel that will contain the filling without leaking. This is especially important when a custard filling is used. The baby artichokes in this recipe can be replaced by thinly sliced artichoke hearts.
Yield makes one 10-inch tart; serves 8 as a main course
Number Of Ingredients 16
Steps:
- Prepare a medium-hot fire (425°F) in a wood-fired oven or cooker.
- Cut the leeks crosswise into half rings and rinse well. Heat 3 tablespoons of the olive oil in a terra-cotta baker, in the oven or cooker, and cook the leeks until translucent, about 7 minutes. Transfer to a bowl and set aside.
- Remove the outer artichoke leaves, then thinly slice the artichokes lengthwise. Add the lemon juice to a bowl of ice water and place the artichoke slices in the water. Drain and pat dry the artichokes dry with paper towels. In the same clay baker, sauté the sliced artichokes in the olive oil left over from the leaks over medium-high heat in the oven or cooker until lightly browned, about 5 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the thyme and salt and pepper to taste and cook for 3 minutes, or until the moisture is removed. Remove from the heat and set aside.
- Toss the potato slices in the remaining olive oil in a bowl and lightly salt. Reserve 5 slices for the top of the tart.
- Heat a 10-inch slope-sided skillet or clay baker on the stove top over medium-high heat and brush with olive oil. Remove from the heat and line the vessel with slices of potatoes, overlapping the slices to cover the bottom and sides of the pan. Lightly pepper. Place in the oven or cooker and bake until golden, about 15 minutes. Remove from the oven.
- Combine the eggs and ricotta in a bowl and beat until blended. Add the milk, cayenne, lemon zest, chives, and salt to taste. Fill the potato crust with half of the Gruyère, then the leeks. Top with the artichokes, add the ricotta mixture, and top with the remaining Gruyère and a sprinkling of pine nuts.
- Place the reserved potato slices on top. Return to the oven and bake for 25 minutes, or until lightly browned. Remove from the oven and let cool for 15 minutes. Cut into wedges and serve.
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