Leek Potato And Bacon Casserole Recipes

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LEEK AND POTATO CASSEROLE



Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

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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.

LEEK, POTATO & BACON BAKE



Leek, potato & bacon bake image

This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Provided by Jane Hornby

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 6

600ml chicken or vegetable stock
1kg potato, thinly sliced
6 leeks, thinly sliced into rounds
25g butter
3-4 rashers streaky bacon, snipped
3 tbsp double cream (optional)

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Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
  • Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

DUTCH LEEK CASSEROLE



Dutch Leek Casserole image

This is a dish my mum used to make at home, and has no added butter or oil. It's a complete meal for those cold winter nights, and best eaten straight from the oven. The chili gives extra zing to the dish.

Provided by BRIGIT

Categories     World Cuisine Recipes     European     Dutch

Time 1h10m

Yield 8

Number Of Ingredients 11

2 pounds potatoes, peeled and chopped
¼ cup milk
2 pounds leeks, chopped
1 pound ground beef
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon finely chopped green chile peppers
soy sauce to taste
1 (8 ounce) package shredded Cheddar cheese
6 ounces cooked ham, cut into thin strips

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Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. Drain potatoes, and transfer to a medium bowl. Mash together with milk.
  • Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain, and set aside.
  • In a medium skillet over medium heat, cook and stir the ground beef until evenly brown. Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender.
  • In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham.
  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 514.8 calories, Carbohydrate 39.7 g, Cholesterol 90 mg, Fat 28.9 g, Fiber 5.3 g, Protein 25 g, SaturatedFat 13.6 g, Sodium 553.8 mg, Sugar 7.4 g

LEEK, POTATO, AND BACON CASSEROLE



Leek, Potato, and Bacon Casserole image

Make and share this Leek, Potato, and Bacon Casserole recipe from Food.com.

Provided by SweetSueAl

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
fresh ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 garlic cloves, smashed
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces jarlsberg cheese, grated (about 2 cups)
1/2 teaspoon nutmeg, freshly grated

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Steps:

  • Preheat the oven 325 degrees F.
  • Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
  • Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
  • Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
  • In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
  • Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

LEEK, POTATO, AND BACON CASSEROLE



Leek, Potato, and Bacon Casserole image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h38m

Yield 4 servings

Number Of Ingredients 12

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg

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Steps:

  • Preheat the oven 325 degrees F.
  • Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
  • Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
  • Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
  • In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
  • Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

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Make and share this Leek, Potato, and Bacon Casserole recipe from Food.com. Provided by SweetSueAl. Categories Pork. Time 2h. Yield 4 serving(s) Number Of Ingredients 12. Ingredients ; 2 leeks, white and light green (about 6 ounces) 6 slices smoked bacon: 1 tablespoon unsalted butter, plus for brushing the pan: 3 teaspoons kosher salt: fresh ground black pepper: 2 …
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