Potato And Leek Al Forno Recipes

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 AND LEEK GRATIN

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.

POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

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.

POTATO AND LEEK AL FORNO

Steps:

• Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly).
• Preheat the oven to 180oC (350oF).
• Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft.
• Season with salt and pepper.
• Add the garlic and herbs and cook for a couple of minutes.
• Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil.
• Arrange a layer of potatoes in the base of the dish and season with salt and pepper.
• Scatter with one-third of the leeks and a few dollops of mascarpone.
• Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone.
• Pour the stock over the top and cover with foil.
• Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.

POTATOES AND LEEKS

Steps:

• Peel and halve the potatoes. Place them in a baking dish. Scatter over the celery, leeks and a liberal sprinkling of black pepper. Cover with chicken stock, adding additional stock or water if necessary.
• Bake in a preheated 425 degree oven for about 30 minutes or until the potatoes are cooked through., basting occasionally and ading water if needed. Remove the pan from the oven and taste the sauce. Season with salt and pepper. If the sauce is watery, pour it into a suacepan and rapidly boil it down until it has the intensity of flavor you prefer.
• Serve with pork cutlet. Nape sauce over pork and vegetables
• ;
• Puree every 1 1/4 cups of leftover vegetable and stock mixture with 1/4 cup low fat yogurt. If you have less vegetables and stock, adjust the amount of yogurt acordingly. Add a pinch of cayenne pepper and salt to taste. chill before serving with a garnish of chopped chives for scallion greens.

RIGATONI AL FORNO

Steps:

• Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
• While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
• Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
• Remove from heat and add in the oregano and pepper.
• Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
• The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
• Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
• Sprinkle with the bread crumbs and the remaining Grana Padano.
• Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.

POTATO LEEK SKILLET

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the potatoes, leeks, water, oil, salt, pepper and dill. Bring to a boil. Reduce heat; simmer, uncovered, until leeks are tender, about 5 minutes.

LEEK CASSEROLE WITH MEAT AND POTATOES

Steps:

• Bring a pot of salted water to a boil and cook potatoes until softened, about 10 minutes.
• Bring a second pot of water to a boil and cook leeks until softened, about 8 minutes.
• Heat oil in a large skillet over medium heat and cook and stir beef, pork, curry, thyme, salt, and pepper until browned and crumbly, 10 to 15 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish with butter.
• Spread ground meat mixture in the casserole dish. Layer potatoes slices on top. Distribute tomatoes over potatoes and season with salt and pepper. Layer leeks on top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.

AU GRATIN POTATOES 'N' LEEKS

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top. , Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.

POTATO AND LEEK FOCACCIA

Steps:

• Combine the water, yeast and sugar together in a large bowl. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
• Stir in the flour and salt to make a shaggy, sticky dough. Pour 2 tablespoons of olive oil over the dough and turn to coat the dough with oil. Cover the bowl with plastic wrap and refrigerate for 18 to 24 hours.
• When you are ready to bake, coat a metal 9-by-13-inch baking pan with butter and pour 2 tablespoons oil into the pan. Gently fold the dough over itself a few times in the bowl, then transfer it to the prepared pan and turn it over to coat with oil. Arrange the dough seam-side down and let it rise, uncovered, until it almost covers the bottom of the pan, about 2 hours.
• Just before the dough has finished rising, heat your oven to 425 degrees and set a rack in the center.
• When you are ready to bake, combine the sliced leeks and potatoes in a large bowl. Strip the leaves from the thyme and add them to the bowl along with the remaining 1 tablespoon oil and a sprinkle of salt and pepper; toss to combine evenly.
• Use your fingertips to dimple the dough and gently push it to evenly cover the bottom of the pan. Arrange the leeks and potatoes in an even layer over the dough. Bake until the focaccia is golden on the edges and the leeks begin to brown, about 30 minutes.
• Sprinkle the top with cheese and bake for 5 minutes more. Let cool slightly before serving.