Gold Napa Leek Gratin Recipes

LEEKS AU GRATIN

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.

LEEK AND POTATO CASSEROLE

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.

GOLD NAPA LEEK GRATIN

Steps:

• 1. Oven to 350. 2. Put cream in small saucepan on low-mid, do not allow to boil. Simply allow cream to heat without scorching. 3. Add minced garlic to cream. Stir with whisk infrequently for 10 minutes or so while doing next steps. Goal is to release garlic essence to cream; use your nose to check progress - up heat if no garlic scent after 5 minutes. If you feel a thin layer sticking to the pan when stirring then slightly lower heat and stir with whisk to remove layer from pan base. 4. Wash potatoes - not leeks or cabbage yet. 5. Peel potatoes. Perfection on peel is not necessary. 6. Slice potatoes to 3/16". 7. Slice leeks to 3/16". Remove and discard root tip and green fronds - utilize lighter greenish white area. 8. Slice cabbage to 3/16". Remove and discard root tip. 9. Fill bowl with cool water and add sliced leeks, stirring and separating concentric circles with fingers to clean. Lift out of water to towel or colander to drain. 10. Clean cabbage in same fashion. 11. Add Boursin cheese to cream mixture, whisk to incorporate. Lower heat to low. 12. Taste mixture, add salt and pepper and taste again. 13. Lightly grease 11x17" casserole pan. 14. Layer 100% coverage of potatoes, then 50% coverage of leeks, and 50% coverage of cabbage. Spoon 1/4 cream mixture over then salt and pepper - do keep in mind potatoes proclivity to devour salt. Repeat until exhaust potatoes or pan is full. 15. Top with gruyere. 16. Cover with foil and place in oven. 17. After 35 minutes remove foil and continue baking until top is browned approximately another 35 minutes.

POTATO LEEK GRATIN

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.

POTATO-LEEK GRATIN

Steps:

• In 12" nonstick fry pan over medium heat, melt 4 Tbs. butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.
• Add thyme, nutmeg, pepper, and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl. Let cool. Wipe out pan, grease, with 1 Tbs. butter.
• Preheat oven to 400 degrees F.
• In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle with one-third of cheeses, then
• 1 Tbs. chives. Repeat layering, two more times, reserving 1 Tbs. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid and bake until potatoes are tender and crust is golden brown, about 30 minutes more.
• Sprinkle remaining chives on top. Let stand 15 minutes before serving.

POTATO & LEEK GRATIN

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.

LEEKS AND POTATOES AU GRATIN

Steps:

• Cook leeks in boiling water; boil and slice potatoes.
• Drain both very well.
• Arrange the vegetables in a baking dish and pour the white sauce over them.
• Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.

VEGAN POTATO LEEK GRATIN

Steps:

• Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
• Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
• Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.