HAM AND LEEK POTATO GRATIN
If you're after a mouth-watering side, this ham and leek potato gratin is bound to impress. It's got creamy layers of thinly sliced potato and has a golden cheesy finish.
Provided by Coles
Categories savoury,side
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish. Arrange one-third of the potato in the prepared dish. Top with half the ham, garlic, onion, leek and thyme. Sprinkle with one-third of the cheddar. Continue layering with remaining potato, ham, garlic, onion, leek, thyme and cheddar, finishing with the potato and cheddar.
- Combine the cream, sour cream and stock in a jug. Season. Carefully pour the cream mixture over the potato mixture in the dish.
- Bake for 1 hour or until the sauce thickens and the potato is golden brown and tender.
- Set the potato gratin aside for 10 mins to rest before serving.
POTATO & LEEK GRATIN
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
Time 1h45m
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, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium
POTATO, LEEK, HAM, AND CHEESE GRATIN
i adapted this from cooking light and made it even lighter! i prepared it for my family of eight and everyone loved it. i prepared it earlier in the day and popped it in the oven in the evening. it turned out perfectly.
Provided by KristenErinM
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- place potatoes in water.
- boil and drain.
- set aside.
- cook leek in pan coated with cooking spray over medium heat, covered, for about 10 minute or until tender.
- remove leeks from pan and set aside.
- in same pan add broth, mustard, pepper and stir until blended.
- add flour and milk.
- stir to combine.
- bring to a boil, reduce heat and stir constantly until mixture thickens.
- remove from heat.
- spray 9x13 baking pan with cooking spray.
- pour 1cup milk mixture into pan.
- arrange 2 1/3 Cup potatoes over mixture.
- then add 1 1/2 cups of diced ham, and then 1 Cup leek, then 1/2 cheese.
- repeat the layers once.
- top with remaining potatoes and the rest of the milk mixture.
- top with remaining cheese.
- bake at 375 for 45 minutes until browned and bubbly.
Nutrition Facts : Calories 329.9, Fat 8.4, SaturatedFat 4, Cholesterol 40.6, Sodium 873, Carbohydrate 42.5, Fiber 4.1, Sugar 4, Protein 21.1
HAM, ARTICHOKE, AND POTATO GRATIN
Provided by Bruce Aidells
Categories Cheese Dairy Potato Vegetable Appetizer Breakfast Brunch Side Dinner Lunch Buffet Casserole/Gratin Meat Ham Artichoke Root Vegetable Fall Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks; sprinkle with coarse salt and pepper and cook until tender, stirring occasionally, about 12 minutes. Set aside.
- Cover bottom of baking dish with 1/3 of potato slices, overlapping as needed. Layer 1/3 of ham over. Scatter 1/3 of leeks over, then 1/3 of artichoke hearts. Measure 3/4 cup cheese; set aside. Sprinkle half of remaining cheese over. Repeat layering 1 time with potato slices, ham, leeks, artichokes, and cheese. Cover with remaining potato slices, ham, leeks, and artichoke hearts.
- Whisk broth and next 4 ingredients in small saucepan over medium heat until flour dissolves. Bring mixture to boil; cook until smooth and thickened, stirring often, about 3 minutes. Pour over gratin. Sprinkle 3/4 cup cheese over. Cover gratin with foil, tenting in center to prevent cheese from sticking. Bake gratin 45 minutes. Uncover and bake until potatoes are soft, topping is browned, and juices are bubbling, about 50 minutes. Let rest 15 minutes before serving.
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