Potato Leek Au Gratin Recipes

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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

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

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

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

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.

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 :

COD, LEEK & POTATO GRATIN



Cod, Leek & Potato Gratin image

Make and share this Cod, Leek & Potato Gratin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

butter, for baking dish
1 1/2 lbs white potatoes, peeled
2 leeks, white and pale green parts, halved
1 lb cod fish fillets or 1 lb haddock fillet, thickly sliced on the diagonal
salt
white pepper
1 cup heavy cream

Steps:

  • Preheat the oven to 375°.
  • Butter a 13-inch oval gratin pan or 4 deep, individual-sized baking dishes.
  • Cut the potatoes crosswise into thin, uniform slices.
  • Cut the leeks crosswise into slices about twice as thick as the potatoes.
  • Season the fish lightly with salt and pepper.
  • Arrange half of the potato slices in the prepared dish, overlapping them to cover the bottom.
  • Season lightly with salt and pepper.
  • Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary.
  • Top with the remaining leeks, then with the remaining potatoes.
  • Season with salt and pepper.
  • Pour the cream evenly over the layers; bake for 40 minutes.
  • Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes and help them brown.
  • Continue to bake until the top layer of potatoes is tender when pierced with a sharp knife, about 20 minutes.
  • Let stand for 10-15 minutes and serve.

POTATO AND LEEK GRATIN



Potato and Leek Gratin image

Gratin is the ultimate comfort food-and this twist on the classic is an easy weeknight meal. Leeks add subtle flavor to this classic.

Provided by Molly Watson

Categories     Dinner     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 5

2 leeks
3 tablespoons butter (divided)
3 pounds potatoes
Fine sea salt and freshly ground black pepper
6 ounces gruyère or Swiss cheese (grated)

Steps:

  • Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun.
  • In a medium frying pan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Set the leeks aside.
  • Rub a 2-quart baking dish or gratin pan with the remaining butter. Set the prepared pan aside.
  • Peel the potatoes and cut them into 1/4-inch slices (even is more important than thin-if you have a kitchen mandoline , this is a good time to use it, but a sharp knife and a steady hand can also do the job). Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese.
  • Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 more minutes (depending on how fresh the potatoes are, cooking time may take as long as 90 minutes-cover the dish if the potatoes and cheese become too brown). Serve hot. Make ahead note: Since peeled and sliced potatoes turn brown easily and frozen potatoes take on a mealy texture, this dish isn't super easy to make ahead of time. One trick is to par-bake it: bake the dish, covered, for 30 minutes, remove from the oven, let cool, and chill up to two days, then put back into a hot oven and bake covered for 15 minutes then uncovered until nicely browned. Another option is to prep all the ingredients, and then assemble and bake it when you're ready. Chop and clean the leeks, keep covered and chilled up to three days. Peel and slice the potatoes and keep them, in a large bowl covered with water, covered and chilled up to overnight. Drain and pat dry before using. This approach doesn't save tons of time but shifts the type of work that needs to be done when it's time to get dinner on the table.

Nutrition Facts : Calories 398 kcal, Carbohydrate 53 g, Cholesterol 46 mg, Fiber 6 g, Protein 15 g, SaturatedFat 9 g, Sodium 374 mg, Sugar 4 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

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