Leeksaugratin Recipes

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

Steps:

• Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
• In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
• Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.

LEEKS AU GRATIN

Steps:

• Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

LEEKS AND POTATOES AU GRATIN

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.

LEEKS AU GRATIN

Steps:

• Preheat oven to 350°F.
• Make sure leeks have been rinsed well.
• Cook in boiling salted water until slightly tender, about 5 minutes.
• Drain.
• Place cut side up in a greased baking dish.
• Pour cream over the leeks.
• Sprinkle with cheese, salt and pepper.
• Bake until cream has thickened and cheese is melted, about 10-15 minutes.
• Preheat broiler.
• Sprinkle bread crumbs over leeks.
• Place 4" from heat source and broil until lightly browned, 2-3 minutes.

LEEKS AU GRATIN

Steps:

• Quarter eggs lengthwise.
• Arrange in a single layer in broiler-safe 2 qt round dish.
• Set aside.
• Remove green portion from leeks, and halve lengthwise.
• Wash thoroughly, and pat dry.
• Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
• Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
• Cook leeks until tender, stirring occasionally.
• Spoon leeks over eggs in dish.
• Melt remaining 2 tbs butter in a skillet.
• Whisk in flour.
• Add milk, cook until thickened and bubbly.
• Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
• Season to taste with salt and pepper.
• Pour the sauce over the leeks and eggs in dish.
• Sprinkle with remaining white cheddar cheese.
• Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.