Leek Gratin With Bread Crumbs Bacon Recipes

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LEEK AND SPRING ONION GRATIN



Leek and Spring Onion Gratin image

Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top. If you can't find spring onions - newly harvested onions often sold with the green stems still attached - use regular onions or shallots. Or try red onions for a shot of bright color among the soft greens and golds in the pan. Serve this as a side dish with grilled or roasted meats or fish.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

3 scallions, thinly sliced
2 stalks green garlic or 2 garlic cloves, thinly sliced
1/2 teaspoon fine sea salt, more as needed
1/4 teaspoon black pepper
3 leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces crosswise
2 spring onions, cut into 1-inch wedges
3 tablespoons butter, cut into cubes
5 anchovies, minced
1/3 cup grated Parmesan cheese
2/3 cup panko bread crumbs
1 teaspoon thyme leaves, finely chopped
1 teaspoon finely grated lemon zest
Pinch of red pepper flakes
1 tablespoon extra-virgin olive oil, plus more for drizzling
4 ounces Gruyère, coarsely grated
1 cup heavy cream

Steps:

  • Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
  • Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
  • Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
  • Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
  • Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
  • Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 18 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams

PASTA WITH BACON AND LEEKS



Pasta with Bacon and Leeks image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
4 slices bacon, cut into 1/2-inch pieces
1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
Freshly ground pepper
3/4 cup heavy cream
1/3 cup grated parmesan cheese, plus more for topping
Chopped fresh parsley, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
  • Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  • Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
  • Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams

LEEK GRATIN WITH BREAD CRUMBS & BACON



LEEK GRATIN WITH BREAD CRUMBS & BACON image

Categories     Vegetable     Thanksgiving     Dinner

Yield 6 servings

Number Of Ingredients 8

2 generous pounds leeks
3 TBSP extra-virgin olive oil
Salt and black pepper
1/2 cup each heavy cream and grated Gruyere
1 TBSP each chopped fresh dill and parsley
4 sliced thick cut bacon, cut in small dice
1 cup fresh bread crumbs
1 garlic clove crushed

Steps:

  • Using scissors, clip the leeks dark outer leaves. Remove root ends, quarter leeks lengthwise, then cut crosswise into 2 inch pieces. Soak leeks in 2 changes of water to remove grit; drain well. Heat 2 TBSP of the oil in large skillet over medium high heat. Add leeks; season with salt and pepper and saute' until tender, about 10 minutes. Transfer to medium bowl and mix in cream, cheese, dill and parsley. Wipe out skillet and place over medium low heat. Add bacon and fry until crisp, 5 to 7 minutes. Transfer to paper towels to drain and stir into leeks. Turn leek mixture into a 9 inch pie plate or similar size pan. Heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium low heat. Toss remaining oil with bread crumbs, garlic, and a dash of salt and pepper. Add to skillet and toast until golden brown, about 5 minutes. Sprinkle over leeks. Bake until bubbly and golden, 12 to 15 minutes.

CREAMY LEEK GRATIN WITH BREADCRUMBS AND BACON



Creamy Leek Gratin with Breadcrumbs and Bacon image

This recipe easily doubles. Simply cook leeks in a heavy roasting pan over 2 burners (or in 2 batches in the large skillet) and use a large skillet to cook breadcrumbs and bacon. Bake in a 13- by 9-inch pan.

Provided by Paul Kahan

Yield Serves 6 as a side dish

Number Of Ingredients 8

2 generous pounds leeks
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
½ cup each: heavy cream and grated Gruyere cheese
1 tablespoon each: chopped fresh dill and parsley
4 slices thick-cut bacon, cut into small dice
1 cup fresh bread crumbs from a dense French-style loaf
1 garlic clove, crushed

Steps:

  • Using scissors, clip the leeks' dark outer leaves. Remove root ends, quarter leeks lengthwise, then cut crosswise into 2-inch pieces. Soak leeks in 2 changes of water to remove grit; drain well.
  • Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add leeks; saute, seasoning with salt and pepper, until tender, about 10 minutes. Transfer to medium bowl and mix in cream, cheese, dill, and parsley. Wipe out skillet and return to burner over medium-low heat. Add bacon and fry until crisp, 5 to 7 minutes; transfer to paper towels with a slotted spoon to drain and then stir into leeks. Turn leek mixture into a 9-inch pie plate or similar size pan.
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium-low heat. Toss remaining oil with breadcrumbs, garlic, and a light sprinkling of salt and pepper. Add to skillet and toast until crisp and golden brown, about 5 minutes. Sprinkle breadcrumbs over leeks. Bake until bubbly and golden, 12 to15 minutes. Serve.

LEEK, BUTTER BEAN & CHORIZO GRATIN



Leek, butter bean & chorizo gratin image

Use up slightly stale bread to make the crunchy topping for this easy bake

Provided by Good Food team

Time 35m

Number Of Ingredients 8

1 tbsp olive oil
75g pack chorizo , roughly chopped
4 large leeks , thinly sliced
3 garlic cloves , sliced
100ml dry sherry (we used Fino)
2 x 400g cans butter beans , drained
500ml vegetable stock
85g bread , torn into pieces

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
  • Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.

Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Protein 15 grams protein, Sodium 2.41 milligram of sodium

LEEKS 'N' BACON



Leeks 'n' Bacon image

Also known as Bacon 'n' Leeks. Use tempeh bacon for vegetarian version. Easy! I threw this together a few nights ago. I could very well win a major award for this recipe!

Provided by COOKGIRl

Categories     Pork

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 lb leek, white parts only, washed of grit, drained
2 -3 slices bacon
1/2 cup celery rib, minced
1 garlic clove, finely minced
salt
black pepper (read *NOTE)

Steps:

  • *NOTE: Can use pepper bacon instead in which case you would omit the black pepper seasoning as indicated in the recipe directions.
  • Discard green parts of leeks and thinly slice the white parts.
  • In large saute pan on medium heat, cook the bacon until crisp. DO NOT burn! Set aside on paper towel. Pour off all but 2 tablespoons of the bacon fat.
  • Add the garlic and saute 30 seconds. Then add the leeks and celery sauteeing another 4-5 minutes or until softnened, stirring often.
  • Crumble the bacon and stir into the leeks. Season with salt and pepper to taste.

Nutrition Facts : Calories 165.4, Fat 7.3, SaturatedFat 2.3, Cholesterol 10.3, Sodium 169.8, Carbohydrate 22.3, Fiber 3, Sugar 6.2, Protein 4.2

LEEKS AU GRATIN



Leeks au Gratin image

Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 9

8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup Progresso™ dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted

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.

Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg

LEEKS WITH BACON & MUSHROOMS



Leeks with bacon & mushrooms image

A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast

Provided by Good Food team

Categories     Lunch, Side dish

Time 45m

Number Of Ingredients 5

50g butter
4 rashers smoked streaky bacon , chopped
few thyme sprigs
200g pack chestnut mushroom , quartered, or halved
2 leeks , thickly sliced

Steps:

  • Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.

Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

CABBAGE AND LEEK GRATIN



Cabbage and Leek Gratin image

I love this next to any roast meat, brisket or silver side. It's a nice change in veggies on the plate.

Provided by Jaded spoon

Categories     Other Side Dishes

Number Of Ingredients 11

1 medium size cabbage
3 medium leeks
3 Tbsp butter
3 Tbsp plain flour
1/2 tsp salt
1/4 tsp ground black pepper
freshly grated nutmeg to taste
dash hot pepper sauce
1 1/2 c milk
1 c fresh bread crumbs
2 Tbsp melted butter

Steps:

  • 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
  • 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
  • 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
  • 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
  • 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
  • 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.

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