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
KIELBASA AND POTATO BAKE
An easy variation of the now classic brunch potato bake that includes a very tender Kielbasa.
Provided by Geneva
Categories Breakfast and Brunch Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
- Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 33.3 g, Cholesterol 42.3 mg, Fat 19.1 g, Fiber 1.9 g, Protein 12 g, SaturatedFat 6.6 g, Sodium 1363.9 mg, Sugar 6.4 g
POTATO AND LEEK GRATIN WITH CUMIN
This is a main dish gratin that will make a nice vegetarian meal with a salad and/or green vegetable served alongside. The cumin contributes a Mediterranean flavor to the dish.
Provided by Martha Rose Shulman
Time 2h
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
- Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
- Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
- Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. Remove from the oven and gently press the potatoes down into the liquid, using the back of a spoon. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 593 milligrams, Sugar 7 grams
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
POTATO AND LEEK GRATIN
Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try:Breaded Pork Chops with Thyme, Poached Pears with Stilton
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.
- Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
- Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.
KIELBASA AND POTATOES
Make and share this Kielbasa and Potatoes recipe from Food.com.
Provided by Tory Dolbeare
Categories One Dish Meal
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In a pot that will comfortably hold all ingredients, brown sausage (1 inch pieces or smaller) with chopped onion.
- The more you brown them, the better it will taste.
- Don't worry about a little bit of charring.
- Toss in peeled, cut potatoes and cook slightly to coat potatoes with juices.
- Add enough water to not quite cover potatoes.
- Salt lightly.
- Cook until potatoes fall apart with fork and the liquid has thickened, stirring occasionally.
Nutrition Facts : Calories 1214.8, Fat 62.5, SaturatedFat 21.1, Cholesterol 149.7, Sodium 2090.8, Carbohydrate 123.1, Fiber 15, Sugar 10.9, Protein 41.2
KIELBASA AND POTATOES
Layers of thinly sliced potatoes are covered in butter and seasonings and topped with a blanket of kielbasa. It takes almost no time to prepare if you use a mandolin to slice the potatoes.
Provided by Baker baker Jess
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Using mandolin, slice potatoes and place in 11x13 baking dish or pan.
- Mince onion finely and scatter throughout the potatoes. Add as much garlic as you want. I tend to use a heaping tbs of the jarred minced garlic. lay a few pats of butter or margarine on top of the potatoes/onion mixture.
- Next cut kielbasa into bite-size pieces and completely cover the bottom layer. You may have to overlap some of the pieces.
- Cover with foil and bake for 45 minutes.
- After 30 minutes, remove foil and continue baking.
Nutrition Facts : Calories 1129.6, Fat 62.3, SaturatedFat 21.1, Cholesterol 149.5, Sodium 2081.1, Carbohydrate 103.9, Fiber 12.3, Sugar 8.3, Protein 39
SLOW COOKER POTATO, LEEK, AND KALE GRATIN WITH TOO MUCH CHEESE
Layers of creamy potato, salty cheese, and savory kale and leeks mean that this is one dish that's here for a good time, not a long time.
Provided by Katrina Meynink
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Set the slow cooker to the sauté function. Add the oil and, once hot, add the leek and cook for 1-2 minutes, then add the kale and continue cooking for another 2-3 minutes, or until the leek is soft. Gently scoop into a bowl. Line the slow cooker with a sheet of baking paper, working carefully as it will be hot.
- Add the cream, stock and cheeses to a bowl and use a fork to combine.
- Arrange one-third of the potato slices over the bottom of the lined bowl, overlapping them slightly. Pour in one-third of the cream mixture and sprinkle with one-third of the leek mixture. Season and repeat the process until all the ingredients have been used.
- You should get three decent layers of cheesy potato goodness. Close the lid and cook on high for 4 hours.
- Check the liquid at the 3-hour mark. If there is a lot of liquid remaining, leave the lid off for the last hour of cooking. If, at 4 hours, there is still too much liquid, remove the lid and, if your cooker has it, hit the reduce function, or simply the sauté function, and cook for 2-5 minutes. This will quickly get rid of any excess moisture.
- Allow to cool for at least 15 minutes in the slow cooker before gently removing. If you try to cut it when still hot, it tends to go everywhere. Alternatively, scoop the gratin straight from the bowl onto the plate. It might not look amazing, but it's the kind of dish that is here for a good time, not a long time.
- Season generously with salt and pepper and serve. Eat wearing stretchy pants; you are going to need them.
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