Potato And Leek Gratin Recipes

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Potato and Leek Gratin image

A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures-a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

Provided by Jiselle Basile

Time 45m

Yield Serves 10 (serving size: 1 wedge)

Number Of Ingredients 9

2 1/2 cups whole milk
1 1/2 pounds Yukon Gold potatoes, peeled and very thinly sliced
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 large leek, trimmed, halved lengthwise, and sliced (about 2 cups)
1 teaspoon kosher salt, divided
2 ounces Gruyère cheese, shredded (about 1/2 cup)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/2 teaspoon freshly ground black pepper


  • Preheat oven to 375°F.
  • Combine milk, potatoes, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture.
  • Melt butter in a 10-inch cast-iron skillet over medium heat. Add leek; cook 8 minutes or until tender, stirring occasionally. Remove pan from heat; place leek mixture in a bowl. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 teaspoon salt, and remaining 1/4 cup Gruyère. Drizzle with reserved 1/2 cup milk mixture; sprinkle with Parmesan. Cover pan with foil; bake at 375°F for 25 minutes or until cheese melts. Remove foil from pan. Turn on broiler (do not remove pan from oven). Broil 5 minutes or until bubbly and golden brown. Remove pan from oven, and sprinkle with pepper; cool. Cut into 10 wedges.

Nutrition Facts : Calories 134, Carbohydrate 16 g, Cholesterol 18 mg, Fat 5.8 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 312 mg, Sugar 4 g


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


  • 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 & Leek Gratin image

A Weight Watchers recipe for an elegant but easy side dish. Posting it here to save for my Easter menu but thought other chefs might be interested as well. (Core or 2 points)

Provided by justcallmetoni

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups low sodium chicken broth or 2 cups vegetable broth
2 garlic cloves, shaved into thin chips
2 teaspoons fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs yukon gold potatoes
2 large leeks
1/2 teaspoon fresh thyme
cooking spray (I like the olive oil variety for this dish)


  • Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
  • Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
  • Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
  • Preheat oven to 400 degrees.
  • Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
  • Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
  • Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
  • For Vegetarian do not use the Chicken Broth option.

Nutrition Facts : Calories 131.7, Fat 0.7, SaturatedFat 0.2, Sodium 131.6, Carbohydrate 28.5, Fiber 2.7, Sugar 2.3, Protein 4.3


Potato and Leek Gratin image

Gratin is the ultimate comfort food-and this twist on the classic is an easy weeknight meal. Leeks add subtle flavor to this classic.

Provided by Molly Watson

Categories     Dinner     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 5

2 leeks
3 tablespoons butter (divided)
3 pounds potatoes
Fine sea salt and freshly ground black pepper
6 ounces gruyère or Swiss cheese (grated)


  • Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun.
  • In a medium frying pan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Set the leeks aside.
  • Rub a 2-quart baking dish or gratin pan with the remaining butter. Set the prepared pan aside.
  • Peel the potatoes and cut them into 1/4-inch slices (even is more important than thin-if you have a kitchen mandoline , this is a good time to use it, but a sharp knife and a steady hand can also do the job). Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese.
  • Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 more minutes (depending on how fresh the potatoes are, cooking time may take as long as 90 minutes-cover the dish if the potatoes and cheese become too brown). Serve hot. Make ahead note: Since peeled and sliced potatoes turn brown easily and frozen potatoes take on a mealy texture, this dish isn't super easy to make ahead of time. One trick is to par-bake it: bake the dish, covered, for 30 minutes, remove from the oven, let cool, and chill up to two days, then put back into a hot oven and bake covered for 15 minutes then uncovered until nicely browned. Another option is to prep all the ingredients, and then assemble and bake it when you're ready. Chop and clean the leeks, keep covered and chilled up to three days. Peel and slice the potatoes and keep them, in a large bowl covered with water, covered and chilled up to overnight. Drain and pat dry before using. This approach doesn't save tons of time but shifts the type of work that needs to be done when it's time to get dinner on the table.

Nutrition Facts : Calories 398 kcal, Carbohydrate 53 g, Cholesterol 46 mg, Fiber 6 g, Protein 15 g, SaturatedFat 9 g, Sodium 374 mg, Sugar 4 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g


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


  • 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, and Morel Gratin image

This is a rich, magnificent potato gratin, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a bright pop against the earthy morels.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h45m

Number Of Ingredients 9

2 tablespoons unsalted butter, softened, plus more for dish
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 1/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large
1 stem green garlic, trimmed and cut into 1/4-inch slices (or 2 small cloves fresh garlic, sliced)
1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)
2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well
Coarse salt
Zest of half a lemon


  • Preheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer.
  • Assemble the gratin: Peel potatoes, and cut crosswise into slices slightly thicker than 1/8 inch. Layer potatoes in dish, overlapping slightly. Spread half the leeks over top, and season with salt. Pour half the cream mixture over top. Repeat.
  • Cover gratin with foil, and bake 40 minutes. Uncover, and bake until potatoes are tender and golden and most of the liquid is absorbed, 20 to 25 minutes more. Let cool 15 minutes. Before serving, sprinkle with lemon zest.


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


  • 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


Potato and Leek Gratin image

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

3 pounds russet potatoes
2 tablespoons unsalted butter
1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices
1 1/2 cups heavy cream
1 cup whole milk
1/4 teaspoon freshly grated nutmeg
Coarse salt and freshly ground black pepper
1 1/2 cups Gruyere cheese, coarsely grated


  • 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.


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


  • 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.


Au Gratin Potatoes 'n' Leeks image

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. -Rosalie Hughes, Boise, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 13

8 cups sliced peeled potatoes (1/4-inch slices)
3 medium leeks (white portion only), cut into 1/2-inch slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups 2% milk
4 ounces Gruyere or Swiss cheese, shredded
1/8 teaspoon ground nutmeg
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/4 cup shredded cheddar cheese


  • 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.

Nutrition Facts :


Potato and Leek Gratin with Cumin image

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

1 garlic clove, cut in half
1 tablespoon extra virgin olive oil
1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
Salt and freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
2 1/3 cups low-fat milk


  • 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


Vegan Potato Leek Gratin image

I've always loved these creamy, delicious dishes and find that it's difficult to recreate them without dairy. This creamy casserole style dish is perfect for anyone who is vegan or allergic to dairy.

Provided by Clara Schryer

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

2 medium leeks, chopped
1 tablespoon vegan margarine
3 cloves garlic, crushed
3 teaspoons chopped fresh oregano, divided
3 teaspoons chopped fresh rosemary, divided
1 teaspoon salt
2 teaspoons ground black pepper
2 pounds Yukon gold potatoes, peeled and thinly sliced
2 (5.6 ounce) cans coconut milk
1 ½ cups almond milk, or as needed
2 tablespoons all-purpose flour
1 cup shredded vegan cheese


  • Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
  • Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
  • Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.2 g, Fat 7.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4 g, Sodium 561.7 mg, Sugar 2.3 g


Potato, Leek and Fennel Gratin image

From the "Christmas with Southern Living 2001" cookbook. It is fabulous! Great for holiday dinners. The flavors of the fennel and leek are wonderful.Goes well with any meat. Everyone loves it.

Provided by American in Paris

Categories     Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 large fennel bulbs
2 leeks
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon salt
1 teaspoon fresh thyme, chopped
2 lbs baking potatoes, peeled and THINLY sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup whipping cream
2/3 cup milk
3 cups gruyere cheese, shredded
2 teaspoons fresh thyme, chopped
1/4 teaspoon ground pepper


  • Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
  • Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
  • Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
  • Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
  • Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
  • Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.

Nutrition Facts : Calories 422.3, Fat 25.3, SaturatedFat 15.1, Cholesterol 85.6, Sodium 580.9, Carbohydrate 34, Fiber 4.5, Sugar 2, Protein 16.7


Potato-Leek Gratin image

Looking for a hearty meatless casserole dinner? Then try this potato and leek gratin that's ready in 50 minutes - perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 1/2 cups milk
2 cloves garlic, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 pounds potatoes, cut into 1/4-inch slices
3 medium leeks, sliced (2 cups)
1/4 cup sour cream
1 tablespoon Dijon mustard
1 cup shredded Swiss cheese (4 ounces)


  • Heat oven to 425°. Grease 2-quart gratin dish or shallow baking dish.
  • Heat milk, garlic, salt and pepper to simmering in 12-inch skillet over medium-low heat; add potatoes and leeks. Cook uncovered about 15 minutes, stirring frequently, just until tender.
  • Spoon potato mixture into gratin dish. Mix sour cream and mustard; spoon over potato mixture. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until bubbly around edge and golden brown on top.

Nutrition Facts : Calories 235, Carbohydrate 29 g, Cholesterol 30 mg, Fiber 2 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg

More about "potato and leek gratin recipes"

Instructions Checklist. Step 1. Preheat the oven to 350°. In a medium bowl, gently toss the potatoes with the leeks, olive oil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Transfer the …
From foodandwine.com
  • Preheat the oven to 350°. In a medium bowl, gently toss the potatoes with the leeks, olive oil, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Transfer the potatoes to a 9-by-13-inch glass or ceramic baking dish and pat into an even layer. Cover the potatoes with foil and bake for about 1 1/2 hours, or until the potatoes are tender. Let cool completely, then cover with plastic wrap and refrigerate until chilled.
  • Preheat the oven to 450°. Cut the gratin into 8 squares. using a metal spatula, transfer the squares to a rimmed nonstick baking sheet. Bake for 30 minutes, or until the tops are brown. Serve immediately.

2021-11-10 Step 8. Take the cauliflower, trim the base and remove any large outer leaves. Cut the cauliflower in half and then cut each half into additional 3 or 4 wedge shape pieces. Depending on the size of your cauliflower, cook in boiling salted water for approximately 4 – 5 minutes (slightly undercooked).
From savourontario.milk.org

Preheat the oven to 400°. In a large skillet, melt the butter over medium heat. Add the leeks. Cook, stirring often, until softened, 4 to 5 minutes. Stir in the cream and sage. Bring to a gentle boil. Add 1 cup cheese and stir until melted, a minute or two. Stir in 2 tsp. salt and 1 tsp. pepper. Remove from heat.
From rachaelraymag.com

2021-10-13 Instructions. Preheat the oven to 350 degrees. Heat the butter in a 10-inch cast iron skillet over medium heat. Add the chopped leeks and cook, stirring often, for 5-7 minutes or until softened and starting to caramelize. Season with sea salt and freshly cracked pepper, to taste.
From fortheloveofcooking.net

2017-11-16 Add the leek and cook, stirring frequently over medium heat, until totally softened. Whisk in the flour to make a roux. Slowly whisk in the warm milk, whisking contantly until the mixture bubbles and thickens. Whisk in the mustard and cook for a few minutes. Season to taste with salt and pepper, remembering that the ham will be salty.
From theenglishkitchen.co

2015-03-16 Preheat oven to 375 degrees. Lightly butter a 9" pie dish, 9x9" square baking pan, or a medium size gratin dish, set aside. In a large non-stick skillet over medium heat, melt butter, then add leeks. Saute until soft and tender, then add garlic and cook until fragrant (taking care to not let either brown).
From lifemadesimplebakes.com

2021-11-10 In a large skillet, melt 2 tbs. of butter. Add leeks and minced garlic and saute for 8-10 minutes. Add salt, pepper, and heavy cream. Cook an additional 5 minutes on medium-low heat. While the leeks are cooking, peel and slice potatoes. To slice potatoes, use a mandolin or very sharp knife to create very thin rounds.
From seasonandthyme.com

2011-04-01 Preheat your oven to 400 ° F. In a baking dish, layer one portion of the potatoes, then a portion of leek mixture, followed by cheese. Repeat for each layer. Sprinkle Panko and green onion on top. Cover with the aluminum foil and bake in the oven for 45 minutes. Remove the cover, and broil for 2-3 minutes until the top is glossy and golden brown.
From justonecookbook.com

In a small saucepan, combine the broth, cream, garlic, and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin. Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper, and nutmeg.
From finecooking.com

Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. Melt butter in a large saucepan over medium heat. Add leeks, the water, and 1/4 teaspoon of salt. Cook for 10 to 15 minutes or until tender and most of the liquid has evaporated, stirring frequently.
From eatingwell.com

Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square glass baking dish. Line the bottom of the dish with a third of the potatoes. Season with salt and pepper. Cover with half the leeks.
From ricardocuisine.com

Step 2. Combine milk, garlic, bay leaf, nutmeg, salt and pepper in a large heavy-bottomed saucepan; bring to a simmer, stirring, over medium-low heat. Gently slip in potatoes, partially cover and simmer gently over low heat, stirring often, just until potatoes are tender, but not soft, and the milk has thickened, 10 to 15 minutes.
From eatingwell.com

This delicious potato and leek gratin is perfect either as a vegetarian main course or as a side dish. If you're bored of mash, chips or roasties, have a go at this. Prep the Leek Trim the outer leaf of the leek, tidy up the top and bottom and thinly slice it. Melt together some oil and butter in a frying pan and sauté the leek on medium heat ...
From keefcooks.com

2020-12-23 Transfer to a bowl and let cool. Preheat an oven to 400ºF (200ºC). Grease a 9-inch (23-cm) square baking dish or large gratin dish with the remaining 1 Tbs. butter. In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture on top.
From williams-sonoma.com

2019-04-19 Preheat oven to 375°F. Combine milk, potatoes, bay leaf, ¼ teaspoon salt, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving ½ cup milk mixture. Add nutmeg to the milk mixture, and simmer for a few minutes.
From spoonabilities.com

Step 1. Melt butter in a 3-quart saucepan over medium heat; add leeks, and sauté 5 minutes or until tender (do not brown). Add garlic; sauté 1 minute. Advertisement. Step 2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Stir in 2 teaspoons salt and next 3 ingredients. Step 3.
From myrecipes.com

2020-11-11 In a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. Cover pan tightly with foil, place on a baking sheet to catch any drips, and bake for 30 minutes.
From smittenkitchen.com

2021-10-07 Preheat oven to 375°F/ 190°C and generously grease or butter a 21/2 quart/litre baking dish. In medium pan, sauté leeks in 1 Tbsp butter until tender, about 5-7 minutes. Add garlic and sauté another 1-2 minutes. Remove leeks from pan and set aside. In same pan, melt remaining 2 Tbsp butter.
From gettystewart.com

All cool recipes and cooking guide for Potato And Leek Gratin are provided here for you to discover and enjoy. Healthy Menu. Healthy Breakfast Place Restaurants With Healthy Breakfast Healthy And Simple Breakfast ...
From recipeshappy.com

Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes. Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables.
From finecooking.com

All cool recipes and cooking guide for Leek And Potato Gratin are provided here for you to discover and enjoy. Healthy Menu. Healthy Suhoor Recipes Healthy Breakfast Casserole Bites Recipe Is Drinking Coconut Oil Healthy Are Crackers A Healthy Snack ...
From recipeshappy.com

2021-03-04 Classic Potato & Leek GratinServes 6 - 8. 1. Preheat the oven to 400°F. 2. Prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse offu001d, and then slice into 1/8” slices using a handheld mandoline. 3. In a large saucepan, melt 1 tablespoon butter and cook the leeks over medium heat until they are translucent, about 10 minutes.
From cookingatthecottage.com

The Kitchen with Great British Chefs. Side. easy. 4–6. 60 minutes. PT1H. This comforting leek gratin recipe is a must for any Sunday roast! Vibrant green leeks are coated in a silky cheese sauce and baked with breadcrumbs, seeds and more cheese for a satisfyingly crisp topping. First published in 2021.
From greatbritishchefs.com

2021-03-04 Preheat the oven to 400°F. 2. Prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse offu001d, and then slice into 1/8” slices using a handheld mandoline. 3. In a large saucepan, melt 1 tablespoon butter and cook the leeks over medium heat until they are translucent, about 10 minutes.
From someonesinthekitchensd.com

2015-12-18 Melt butter in a sauté pan over medium-low heat. Add the leeks and cook until wilted and tender, about 15-20 minutes. Remove from heat and season with ¼ teaspoon of salt. Using a mandolin, slice skin-on potatoes into ⅛ inch thick rounds. Place slices in a bowl of cold water, rinse for 10 seconds, and drain.
From ameessavorydish.com

Instructions. Peel potatoes and slice as finely as possible. Trim and wash leeks, slice finely. Add Milk, Cream, Rosemary, Garlic, Nutritional Yeast, Pepper and Salt to a pan and bring to a simmer. Remove from heat. In an ovenproof dish, layer the potatoes, and leeks. When the dish is ½ full, pour over half of the cream mixture.
From wholeheartedvegan.com

2022-05-02 Rosemary Potato Gratin Sprout Farmers Market. salt, butter, milk, bay leaves, garlic cloves, potatoes, pepper and 1 more. Vegan Artichoke Potato Gratin Holy Cow! Vegan Recipes. potatoes, salt and ground black pepper, medium onion, artichoke hearts and 11 more.
From yummly.com

STEP 1. Heat oven to 400°F. Butter 13x9-inch casserole dish; set aside. STEP 2. Combine cream cheese, 1/4 cup Parmesan cheese, garlic, basil, chives, dill, 1 teaspoon salt, thyme and pepper in large bowl until smooth; set aside. STEP 3.
From landolakes.com

2011-10-17 Step 3. Butter a 3-qt. gratin dish with remaining 1 Tbsp butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of …
From bonappetit.com

2021-11-13 Be careful not to burn the leeks! Transfer to a bowl. In the same pot, add more butter and a tablespoon of flour. Cook until the flower is nutty and aromatic, about 2 minutes. Slowly whisk in heavy cream, about a quarter cup at a time, until smooth and thick. Simmer for 5–7 minutes until thickened.
From triedandtruerecipe.com

2011-10-13 Drain potatoes well and set aside. In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside. In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt.
From countryliving.com

Meanwhile, cook the potatoes in a pot of boiling water for 3 minutes, then drain. Lightly butter a large (about 1.6 litre) gratin dish, then add a layer of overlapping potato slices. Season the potatoes and cover with the leeks and all the juices, then add the final layer of potato slices and season again. Pour over the cream and bake in the ...
From deliciousmagazine.co.uk

Ingredients: 4 tablespoons butter; 2 tablespoons minced shallots; 5 cups thinly sliced leeks, white part only - about two bunches; Salt; 1/2 cup dry white wine
From findrecipes.info

2020-11-11 Preheat oven to 375 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. Use a mandoline or a food processor with the slicing blade to thinly slice the potatoes. Set aside. Trim and discard the root end and dark green end from the leek.
From wholesomemadeeasy.com

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