Potato Leek Breakfast Casserole Recipes

VEGAN POTATO LEEK GRATIN

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.

POTATO LEEK GRATIN

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.

MUSHROOM & POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Spray a 9x9 inch casserole dish with cooking spray or rub with olive oil.
• In a large sauté pan, heat olive oil over a medium-high heat. Add the peppers and mushrooms. Season the vegetables with a pinch of salt. Cook 2-3 minutes, until mushrooms are brown and peppers are tender.
• Beat eggs.
• Mix vegetables and potatoes into the casserole dish, sprinkle with herbs.
• Pour eggs over the mixture and season with salt and pepper. Place the casserole dish on the center rack of the oven. Bake 20 minutes or until eggs are set in the center of the dish and the edges are golden brown.

POTATO-LEEK BREAKFAST CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Spray a 9x9 inch casserole pan with cooking spray or rub with olive oil.
• In a large sauté pan, heat olive oil over a medium heat. Add the onions and leeks to the pan and season with a pinch of salt. Lower heat, and cook for about 10-12 minutes, or until onions and leeks begin to caramelize.
• Place the potatoes into the bottom of the casserole dish. Top with the leeks and onion. Pour the egg mixture over top. Finally, sprinkle the top with cheese.
• Place the casserole dish into the oven and bake for 20 minutes or until eggs are set in the center of the dish.

LOW FAT POTATO AND LEEK CASSEROLE

Steps:

• Preheat oven to 375℉ (190℃). In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Remove from heat. Add seasonings. Mix well. Layer a well-oiled 2½ to 3-quart casserole dish (with cover) with ⅓ of the potatoes. Season with salt and pepper to taste. Then layer with ½ the seasoned vegetables. Repeat and finish with last ⅓ of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375℉ (190℃). Uncover and bake for another 10 minutes. You may wish to turn on the broiler to help brown the top. Garnish with parsley and chives (optional). Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

POTATO AND LEEK EGG BAKE

Steps:

• Preheat oven to 350 degrees with rack in upper third. Place potatoes in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat; reduce heat and simmer until potatoes are easily pierced with a knife, about 8 minutes. Drain potatoes, let cool, and cut into 1/4-inch-thick rounds.
• Whisk together eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon pepper, and chives until thoroughly combined. Melt butter in an oven-safe 10-inch skillet over medium-high heat. Add leek and 1/4 teaspoon salt. Cook, stirring occasionally, until leek is softened and golden brown, about 5 minutes. Add thyme and cook, stirring gently, 30 seconds.
• Reduce heat to medium. Pour egg mixture into skillet and stir once; cook, undisturbed, until edge is set, about 2 minutes. Scatter potatoes evenly over egg mixture. Transfer skillet to oven. Bake until edge is puffed and golden brown in places and center is set, about 20 minutes. Let cool slightly before serving.

LEEK, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven 325 degrees F.
• Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
• Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
• Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
• In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
• Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

LEEK AND POTATO CASSEROLE

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.

LEEK, POTATO, AND BACON CASSEROLE

Steps:

• Preheat the oven 325 degrees F.
• Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
• Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
• Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
• In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
• Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

LEEK AND POTATO CASSEROLE (QUAJADO)

Steps:

• 1 Preheat oven to 350 degrees
• 2 Line a baking sheet with aluminum foil
• 3 Scrub potatoes under cold water, then cover lightly with a teaspoon or two of oil using your hands or a pastry brush
• 4 Place potatoes on the baking sheet and prick the skin 4 or 5 times with a fork to let out the steam as they cook
• 5 Bake (middle rack) for 50 to 60 minutes, until the insides are very soft when pricked with a fork
• 6 Alternately, to cut the baking time, cook the oiled potatoes in a microwave on high for 5 minutes before baking in the oven for about 30 minutes, until soft
• 7 Once the potatoes are out of the oven, cut in half the long way and open them to cool faster
• 8 While the potatoes cook, clean and prepare the leeks
• 9 Cut off the dark green tops and save for making stock
• 10 (They can be washed and stored in the freezer until ready to use
• 11 ) Cut off the roots and discard
• 12 Pull off a couple of layers of the tough part of the white and any damaged parts
• 13 Split the white of each leek lengthwise, then cut across into half-inch pieces
• 14 You will have 8 to 9 cups of leek pieces
• 15 Place the leeks in colander or strainer that fits into a large bowl (or pot) and wash under cold water
• 16 Set the colander into the bowl and fill with cold water
• 17 Let soak for a few minutes, then swish the leeks around to dislodge any grit
• 18 Give the dirt time to fall to the bottom, then lift out the colander or strainer
• 19 Toss and mix the leeks, checking for remaining grit
• 20 As needed, rinse the bowl and repeat the washing process
• 21 Alternatively, place the leek pieces in a large bowl and fill with cold water
• 22 Let sit for a few minutes, then swish the leeks with your hands
• 23 Wait a few moments for any grit to fall to the bottom, then scoop out the leeks with a slotted spoon, disturbing the water in the bowl as little as possible
• 24 Set the leek pieces aside, rinse the bowl and repeat washing the leeks as needed
• 25 Set a steamer into a pot with a few inches of water in the bottom and bring to a boil over high heat
• 26 Place the clean leek pieces in the steamer, cover the pot, reduce the heat to medium and cook for 15 to 20 minutes, until very tender
• 27 Transfer the cooked leeks to a colander or strainer and force out any liquid with the back of a spoon
• 28 Scoop out the insides of the cooled potatoes, leaving a thin layer next to the skin
• 29 The yield is about 4 cups
• 30 Mash together the leeks and potatoes, breaking up any large lumps
• 31 Add the grated carrot, beaten eggs, salt, pepper and the cheese, if using
• 32 Stir until well incorporated
• 33 Reheat the oven to 350 degrees
• 34 Use 2 tablespoons of the oil to grease a 9-by-13-inch baking dish
• 35 Place in the oven for 3 to 4 minutes, or until well heated, then remove it just long enough to spread the leek-potato mixture in the dish in an even layer
• 36 (When the pan is really hot, the mixture should sizzle as it hits the oil
• 37 ) The heated baking dish and its oil will help create a crust on the bottom and sides of the casserole
• 38 Gently brush the top of the leek-potato mixture with the remaining oil
• 39 Bake (middle rack) for 30 to 35 minutes, until the mixture is firm and golden brown around the edges
• 40 Serve right away, or cool completely before storing