POTATO, LEEK AND PARSNIP GRATIN
I found this recipe from Kraft, this is a different type of Gratin using parsnips and leeks with the potato. Creamy and delicious, this is a great recipe for those cold winter nights.
Provided by Tisme
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter in a non-stick frying pan over medium-low heat. Add the leeks and garlic and cook 10 minutes or until softened.
- Whisk together thecream cheese and cream until smooth. Whisk in the stock, thyme and seasonings.
- Layer half the potato and parsnip into a greased 2½ litre capacity baking dish. Top with leek mixture. Pour over half the cream cheese mixture then top with remaining potato and parsnip. Sprinkle with cheddar cheese and pour over remaining cream cheese mixture.
- Bake, covered, at 180°C for 50 minutes, then uncovered for a further 20 minutes, or until vegetables are tender.
Nutrition Facts : Calories 411.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 65.5, Sodium 281.8, Carbohydrate 46.8, Fiber 7.4, Sugar 7.8, Protein 11.5
POTATO & LEEK GRATIN
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
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
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
CARROT, PARSNIP AND POTATO GRATIN
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
POTATO LEEK GRATIN
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
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
PARSNIP, LEAK GRATIN.
Leaks and parsnips in beautiful creamy accompaniments.
Provided by [email protected]
Time 1h35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oven to 180 degs, 350F, gas 4. Slice parsnips thinly and place in bowl of water for 10 mins. drain we'll and pat dry.
- Heat half butter in pan and fry leaks for 3 mins until tender. Set aside.
- Grease baking tin or dish. Heat cream and milk along with garlic until almost boiling and set aside.
- Layer parsnips and leeks and cheese in dish, seasoning between each layer. Pour over cream mixture and dot with butter.
- Cover with foil and bake for 45 mins. Remove foil and bake for another 30 mins.
POTATO-PARSNIP GRATIN
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Layer the onion in a deep pie plate. Layer half the potatoes over the onions and season with 1 teaspoon of salt and pepper to taste. Top with the parsnips and the remaining potatoes. Sprinkle with the remaining salt, pepper and 1 tablespoon of thyme.
- Combine the chicken broth and cider and pour over the potatoes. Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more, basting. Sprinkle with the parsley and the remaining thyme and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 925 milligrams, Sugar 11 grams
POTATO & LEEK GRATIN
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
Steps:
- 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
CREAMY POTATO AND LEEK GRATIN
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
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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PARSNIP POTATO GRATIN - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
4/5 (1)Category Side DishAuthor Beverly FinleyCalories 224 per serving
- Preheat oven to 350 degrees F. Coat a 9 by 13 baking dish (or similar size) with cooking spray.
- Heat 1 ½ cup milk and garlic in a large saucepan over medium-high heat until steaming. Whisk the remaining ¾ cup milk, flour, mustard, salt, pepper and nutmeg in a medium bowl until smooth. Whisk the flour mixture into the hot milk and continue cooking, stirring often until mixture bubbles and thickens, about 7 minutes. Remove from the heat and remove garlic cloves with a slotted spoon. Stir in 4 ounces (1 cup) cheddar and Parmesan. Whisk until smooth.
- Spread 3 tablespoons of the cheese sauce into the bottom of the prepared dish. Layer in one third of potatoes, parsnips and leeks. Pour about one third of cheese sauce over the vegetables. Repeat with a two more layers of vegetables and cheese sauce. Cover with a layer of parchment and then foil, and bake until the vegetables are tender, 1 hour 40 minutes.
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