Potato And Leek Casserole Recipes

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POTATO LEEK GRATIN



Potato Leek Gratin image

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

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

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

SCALLOPED POTATOES WITH LEEKS



Scalloped Potatoes with Leeks image

Scalloped potatoes with sautéed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
  • Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
  • Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

LEEK CASSEROLE WITH MEAT AND POTATOES



Leek Casserole with Meat and Potatoes image

I prefer to use a mixture of ground beef and ground pork for this easy casserole with lots of leeks, potatoes, tomatoes, and cheese. I often make it in advance up until the final cheese stage. Just cover and refrigerate and then when you're ready to bake it, sprinkle with cheese and throw it into the oven.

Provided by Schlemmermann

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h10m

Yield 6

Number Of Ingredients 11

1 ¾ pounds potatoes, peeled and sliced
2 pounds leek, white and tender green parts only, thickly sliced
1 tablespoon vegetable oil
7 ounces ground beef
7 ounces ground pork
½ teaspoon ground curry powder, or to taste
½ teaspoon ground thyme, or to taste
salt and freshly ground black pepper to taste
1 teaspoon butter
8 tomatoes - blanched, peeled, and chopped
½ (8 ounce) package shredded Cheddar cheese

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.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 52.7 g, Cholesterol 63.4 mg, Fat 18.8 g, Fiber 8.1 g, Protein 22.8 g, SaturatedFat 8.2 g, Sodium 230.4 mg, Sugar 12.2 g

LEEK AND POTATO CASSEROLE



Leek and Potato Casserole image

This makes an excellent meal all by itself! Its very healthy dish, I like it with a baked chicken breast and a small garden salad. WW points 2.

Provided by Dancer

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs potatoes, sliced
1 lb low fat cottage cheese
2 leeks, cut into 1/2 ",pieces,sliced diagonally
herbal salt

Steps:

  • In a casserole dish, single layer sliced potatoes, leeks and cottage cheese and salt to taste until dish is filled.
  • Top with single layer of sliced potatoes.
  • Sprinkle paprika for garnish and bake at 375 degrees for 45 minutes or until top is browned and potatoes are tender when pierced with the tip of a sharp knife or skewer.

POTATO LEEK CASSEROLE WITH GROUND BEEF



Potato Leek Casserole With Ground Beef image

Make and share this Potato Leek Casserole With Ground Beef recipe from Food.com.

Provided by Cannadutch

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs potatoes, peeled and cubed
1 1/2 lbs leeks, washed and thinly sliced
1 lb ground beef
1 tablespoon oil or 1 tablespoon butter, to fry
1 teaspoon curry powder
1 dash milk
salt and pepper

Steps:

  • Cook the potatoes until (very) tender.
  • Fill a large pot with water and bring to a boil. Add the leeks, cook for about 2 mins, drain.
  • Cook the ground beef in the oil or butter, until done.
  • Add cooked potatoes and ground beef to leeks and mix up with masher.
  • Add milk and curry powder.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 554.2, Fat 21.2, SaturatedFat 7.2, Cholesterol 77.1, Sodium 122.8, Carbohydrate 64, Fiber 8.2, Sugar 8.4, Protein 28.3

POTATO & LEEK GRATIN



Potato & leek gratin image

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

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

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

TWICE-COOKED POTATO-AND-LEEK CASSEROLE



Twice-Cooked Potato-and-Leek Casserole image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h20m

Number Of Ingredients 10

2 pounds sweet potatoes (about 5 small), peeled and cut into 1/2-inch pieces
2 pounds russet potatoes (about 7 small), peeled and cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
3/4 cup whole milk, warmed
3/4 cup heavy cream, warmed
1 1/2 sticks unsalted butter, melted
2 tablespoons all-purpose flour
Pinch of cayenne pepper
1 leek, white and light-green parts only, cut into 1/4-inch rounds, washed well, and dried (about 2 cups)
Safflower oil, for frying

Steps:

  • Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.
  • In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.
  • Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
  • Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
  • Sprinkle fried leeks over potatoes; serve.

CREAMY POTATO AND LEEK GRATIN



Creamy Potato and Leek Gratin image

Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds are simmered in milk and cream-preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Thanksgiving     Entertaining     Winter     Side     Casserole/Gratin     Potato     Leek     Milk/Cream     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

9 medium leeks ( about 3 lb; white and pale green parts only)
3 Tbsp unsalted butter
2 lb russet (baking) potatoes
1 1/2 cups heavy cream
1 cup whole milk
2 tsp thyme leaves
Special Equipment
An adjustable-blade slicer

Steps:

  • Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet, then set parchment aside.
  • Halve leeks lengthwise, then cut crosswise into 1 1/2-inch pieces (you should have about 8 cups). Wash leeks.
  • Cook leeks in butter with 1/2 tsp salt and 1/4 tsp pepper, covered with parchment round, in skillet over medium heat, stirring occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, peel potatoes and slice crosswise 1/16 inch thick with slicer. Transfer to a large heavy pot with cream, milk, thyme, 1 tsp salt, and 1/2 tsp pepper and bring to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in leeks, then transfer to baking dish.
  • Bake, uncovered, until potatoes are tender, 45 minutes to 1 hour. Let stand 10 minutes before serving.
  • Do Ahead
  • Gratin can be baked 2 days ahead and chilled. Let stand at room temperature 30 minutes, then reheat, covered, in a 350°F oven until hot, about 30 minutes.

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