Leek Gratin With Bread Crumbs Bacon Recipes

LEEK AND SPRING ONION GRATIN

Steps:

• Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
• Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
• Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
• Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
• Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
• Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.

LEEKS AU GRATIN

Steps:

• Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
• In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
• In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
• Bake uncovered about 25 minutes or until golden brown.

LEEK GRATIN WITH BREAD CRUMBS & BACON

Steps:

• Using scissors, clip the leeks dark outer leaves. Remove root ends, quarter leeks lengthwise, then cut crosswise into 2 inch pieces. Soak leeks in 2 changes of water to remove grit; drain well. Heat 2 TBSP of the oil in large skillet over medium high heat. Add leeks; season with salt and pepper and saute' until tender, about 10 minutes. Transfer to medium bowl and mix in cream, cheese, dill and parsley. Wipe out skillet and place over medium low heat. Add bacon and fry until crisp, 5 to 7 minutes. Transfer to paper towels to drain and stir into leeks. Turn leek mixture into a 9 inch pie plate or similar size pan. Heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium low heat. Toss remaining oil with bread crumbs, garlic, and a dash of salt and pepper. Add to skillet and toast until golden brown, about 5 minutes. Sprinkle over leeks. Bake until bubbly and golden, 12 to 15 minutes.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.