LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
POTATO-LEEK PIZZA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 1 pizza
Number Of Ingredients 10
Steps:
- Preheat the oven to 475 degrees F. Drizzle a baking sheet with olive oil.
- In a skillet, fry the bacon over medium heat until cooked but not crisp; remove and set aside. Pour off most of the grease but do not clean the skillet. Return the skillet to the stove and turn the heat to medium low. Add the leeks and saute until soft, about 3 minutes.
- Pull or roll the bread dough into a rectangle and place on the oiled baking sheet. Drizzle the dough with olive oil. Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges. Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes. Arrange the leeks on top of the cheese. Sprinkle the fried bacon pieces over the top, followed by a generous addition of crumbled goat cheese, grated Parmesan and freshly ground black pepper.
- Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 11 to 13 minutes. Cut into squares and serve immediately.
SWEET POTATO, CHEESE AND LEEK PIE
Adapted from 'Healthy cooking for your Kids' Cookbook. A lovely side dish. For a quick one dish family meal try adding bits of ham, julienned carrots, green peas and broccoli.
Provided by WizzyTheStick
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- Mix the oil, garlic and crème fraîche together in a large bowl.
- Add the sweet potato slices and toss until coated.
- Lightly grease a gratin dish.
- Layer in sweet potato mixture and leeks ending with potato on the top.
- Top with cheese and breadcrumbs or just the cheese.
- Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.
Nutrition Facts : Calories 642.1, Fat 32.7, SaturatedFat 16.7, Cholesterol 92, Sodium 289.4, Carbohydrate 76.8, Fiber 11.1, Sugar 16.1, Protein 13
GOAT-CHEESE LEEK TART
This tart showcases the thyme flavoring of the goat cheese filling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack on lowest shelf. In a medium bowl, toss leeks with oil, and season with salt and pepper. Set aside.
- In a medium bowl, whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme. Lightly season with salt and pepper. In a small bowl, beat remaining egg yolk with 1 tablespoon water, for egg wash.
- Place pie crust on a rimmed baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Top with leeks. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.
- Bake until crust is golden brown, about 1 hour. Let cool completely on a wire rack. Cut into wedges; serve.
LEEK, CHEESE & POTATO PIE
Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper
Provided by Rosie Birkett
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Yield Serves 4-6
Number Of Ingredients 17
Steps:
- To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
- Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
- In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
- Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
- Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
- Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
- Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES
Categories Garlic Potato Side Bake Kid-Friendly Goat Cheese Leek Gourmet Small Plates
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.
GOAT CHEESE AND LEEK QUICHE
Best brunch quiche ever. Serve with fresh green salad.
Provided by Allyson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prick pie crust all over with a fork; place on a baking sheet.
- Bake in the preheated oven until lightly golden, about 15 minutes. Remove crust and set aside to cool slightly; reduce oven temperature to 375 degrees (190 degrees C).
- Bring a large pot of water to a boil and simmer leeks just until tender, about 7 minutes; drain thoroughly.
- Whisk eggs, heavy cream, milk, chives, nutmeg, salt, and black pepper together in a bowl. Spread leeks evenly over bottom of pie crust; dot with goat cheese. Pour egg mixture over leeks.
- Bake in the preheated oven until puffed, lightly browned, and a sharp knife inserted near the center comes out clean, 40 to 50 minutes. Remove to cool until warm or room temperature before serving.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 22.1 g, Cholesterol 129.3 mg, Fat 23.2 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 10.1 g, Sodium 361.3 mg, Sugar 3.2 g
SWEET POTATO AND GOATS CHEESE PIE
Make and share this Sweet Potato and Goats Cheese Pie recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- First make the pastry.
- Sift the flour into a bowl and rub in half the butter until it resembles breadcrumbs. Add 2/3 of the parmesan. Beat the egg yolk with 2 tbsp of water and add to mixture to form a soft dough. Wrap in clingfilm and place in fridge for 20 minutes.
- Heat oven to 190°C.
- Melt the remaining butter in a frying pan and fry the leeks, potato and thyme for 10 minutes.
- Add wine and stock and bring to the boil. Boil rapidly until the liquid is reduced by 50%.Add the cream and bring to the boil and boil rapidly until the sauce resembles thick cream,.
- Place mix in a large pie dish and scatter with the cheese.
- Roll the pastry into a circle large enough to cover the pie dish. Brush the rim with a little water and cover the pie. Trim any excess and make decorations if you wish.
- Brush the pastry with the egg.
- Scatter the pie with the remaining parmesan and black pepper.
- Cook for 35 minutes until golden brown.
Nutrition Facts : Calories 744.7, Fat 51, SaturatedFat 32, Cholesterol 212.1, Sodium 394.9, Carbohydrate 53.6, Fiber 4.2, Sugar 6.7, Protein 15.7
CHEESY LEEK & POTATO PIE
This pie is made like an extra-large pasty, so you don't need a special dish or ring
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
- Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.
Nutrition Facts : Calories 555 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
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