Potato Leek Au Gratin Recipes

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AU GRATIN POTATOES 'N' LEEKS



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
CRUMB TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/4 cup shredded cheddar cheese

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.

Nutrition Facts :

POTATO AND LEEK GRATIN



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

Steps:

  • 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



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

LEEK AND POTATO CASSEROLE



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

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 AND LEEK GRATIN



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

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.

LEEKS AND POTATOES AU GRATIN



Leeks and Potatoes Au Gratin image

Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

12 leeks, chopped and cleaned very well
6 potatoes, peeled
1 cup white sauce (White Sauce (Cheesy or Not) Medium Sauce or your own recipe)
1/2 cup grated cheese
salt and pepper, to taste
breadcrumbs

Steps:

  • Cook leeks in boiling water; boil and slice potatoes.
  • Drain both very well.
  • Arrange the vegetables in a baking dish and pour the white sauce over them.
  • Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.

Nutrition Facts : Calories 365, Fat 7.5, SaturatedFat 2.8, Cholesterol 8.9, Sodium 286.9, Carbohydrate 67, Fiber 8, Sugar 10.4, Protein 10.4

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.

POTATO & LEEK GRATIN



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)

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

VEGAN POTATO LEEK GRATIN



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

Steps:

  • 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 GRATIN



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)

Steps:

  • 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

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

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2014-11-11 Preheat the oven to 350 degrees. In a large skillet, melt 1 tablespoon of the butter over medium high heat. Add the leeks and saute for 5-6 minutes or until wilted but not browned. Remove leeks from the pan and set aside. In the same pan, …
From lanascooking.com


HAM, LEEK & POTATO GRATIN | THE ENGLISH KITCHEN
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


POTATO-LEEK GRATIN RECIPE | MYRECIPES
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


LEEK AND POTATO GRATIN RECIPE | DELICIOUS. MAGAZINE
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


CREAMY POTATO LEEK GRATIN WITH FENNEL AND GRUYERE - GIVE ...
2021-10-26 Sauté white and light green parts of leeks until softened, 5-7 minutes. Add minced garlic cloves, cook 1 minute and set aside. Assembling - Arrange half of sliced fennel in an even layer in prepared baking dish and sprinkle with fresh herbs, salt and pepper. Top with half of potato slices overlapping slightly.
From giveitsomethyme.com


POTATO LEEK GRATIN - WHOLESOME MADE EASY
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


POTATO GRATIN WITH LEEKS & FONTINA RECIPE | RACHAEL RAY IN ...
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


POTATO LEEK AU GRATIN | RECIPES, LEEKS, BAKED DISHES
Oct 12, 2021 - Potato Leek A u Gratin Prep Time: 25 Min Cook Time: 1 Hour 25 Min Yields: 5 - 6 Servings
From pinterest.ca


POTATO AND LEEK GRATIN – SMITTEN KITCHEN
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


POTATO AND CELERY ROOT GRATIN WITH LEEKS RECIPE | BON APPéTIT
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


POTATO LEEK AU GRATIN - PLAIN.RECIPES
Saute leeks slowly in approximately one tablespoon of the butter on medium low heat in a nonstick pan until soft but not brown (about 6-8 minutes). Add garlic and saute for a minute more. Add a dash of vermouth (or white wine) and saute a minute more until most of the vermouth (white wine) has evaporated. The leeks should be damp, but not swimming in vermouth (white …
From plain.recipes


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