Low Fat Potato And Leek Casserole Recipes

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.

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.

LOW-FAT POTATO AND LEEK SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
• Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.

LEEK AND POTATO CASSEROLE

Steps:

• In a casserole dish, single layer sliced potatoes, leeks and cottage cheese and salt to taste until dish is filled.
• Top with single layer of sliced potatoes.
• Sprinkle paprika for garnish and bake at 375 degrees for 45 minutes or until top is browned and potatoes are tender when pierced with the tip of a sharp knife or skewer.

LOW FAT RED POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Place 1/3 of sliced potatoes in a 2 quart casserole dish sprayed with nonstick cooking spray.
• Top potatoes with 1/3 of the tomato slices, 1/3 of the onion slices, 1 Tablespoon basil and salt and pepper to taste.
• Continue with layers except for the salt and pepper.
• Sprinkle olives over top layer.
• Combine broth and oil and drizzle over the casserole.
• Cover with foil and bake for 40 minutes at 400 degrees.
• Uncover and bake 25 minutes or until potatoes are tender.
• Sprinkle potatoes with Parmesan cheese and bake until cheese is melted about 3 minutes.

LOW FAT POTATO LEEK SOUP

Steps:

• 1. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts.
• 2. Toss in the leeks and stir fry on medium for 5 minutes.
• 3. Add in the potato cubes and stir fry on medium for another 5 minutes.
• 4. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender.
• 5. Reduce heat to very low so the soup does not cool off.
• 6. Scoop 50% of the soup with potato cubes into blender and puree.
• 7. Put the pureed soup back in the pot and stir.
• 8. Add in the dill, marjoram, salt and pepper.
• 9. Simmer until ready to serve or put in jars for preserving. (you must use a pressure cooker - 10lbs @ 45 minutes).
• 10. When serving you can garnish with crumbled bacon or chopped dill.

LOW-FAT POTATO AND LEEK SOUP

Steps:

• Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
• Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
• Blend until smooth with an immersion blender or in small batches in a standard blender.
• Adjust seasoning to taste. Serve warm garnished with chives.