BACON & LEEK GRATIN
This is one of our favorite dishes. It's inexpensive, fairly quick, very easy to prepare, and best of all, packed with flavor.
Provided by Alicia R
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F, 200°C
- Peel and thinly slice the potatoes. Slice the leeks and bacon, removing any excess fat.
- Melt butter in a saucepan, add flour and cook for a minute. Gradually add milk, stirring until you have a smooth, thickened sauce. Add half of the cheddar. Continue to cook for a few minutes.
- Layer the potato, leeks, and bacon in an ovenproof casserole dish with some of the sauce. Spoon the remaining sauce over the top, level and sprinkle with the rest of the grated cheese. Cook for 35-40 minutes. or until golden and bubbling. Check the potato is cooked through by inserting a spoon or knife into it.
Nutrition Facts : Calories 424.4, Fat 27.5, SaturatedFat 12.7, Cholesterol 59.9, Sodium 447.5, Carbohydrate 32.3, Fiber 3.2, Sugar 2.6, Protein 12.8
LEEKS AND POTATOES AU GRATIN
Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 365, Fat 7.5, SaturatedFat 2.8, Cholesterol 8.9, Sodium 286.9, Carbohydrate 67, Fiber 8, Sugar 10.4, Protein 10.4
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 GRATIN
This cheesy leek side dish goes well with our Brandied Ham.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h15m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 251 g, Fat 21 g, Fiber 1 g, Protein 4 g
LEEKS AU GRATIN
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. -Chuck Mallory, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224 calories, Fat 19g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
BACON PARMESAN AND BREAD CRUMB
Make and share this Bacon Parmesan and Bread Crumb recipe from Food.com.
Provided by Evelyn v.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 180degrees Celsius.
- In a hot pan pan fry the bacon until crisp then lay on some Paper towels. Put the bacon on some new paper towels after it has cooled a bit.
- Make breadcrumbs with the bread slices in the food processor and place on baking tray with baking paper on it.
- Mix the breadcrumbs and the Parmesan together along with the black pepper.
- When the bacon is cool mix it in with the breadcrumbs.
- Place the tray in in the oven and cook for 10 minutes, tossing it every 3-4 minutes until golden brown.
- Store in an airtight container.
Nutrition Facts : Calories 174.1, Fat 15.2, SaturatedFat 5.3, Cholesterol 24, Sodium 341.1, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 5.7
LEEKS AU GRATIN
Mild-flavored leeks and Gruyère cheese offer a refreshing taste variation in this baked side dish usually reserved for potatoes and Cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg
LEEKS AU GRATIN
From Marigold Allen, Beeches Country House. Adapted from The New Irish Table. I don't think a dish with this much cheese needs any salt, but use your own discretion. I also prefer this type of dish without bread crumbs.
Provided by Chocolatl
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 330.9, Fat 20.7, SaturatedFat 12.7, Cholesterol 66.8, Sodium 441.1, Carbohydrate 24.7, Fiber 2.6, Sugar 5.4, Protein 13
LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
- Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
- Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
- Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
- Preheat oven to 400°F. Butter baking dish.
- Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
- Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
- Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.
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PAUL KAHAN’S CREAMY LEEK GRATIN WITH BREADCRUMBS AND BACON
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Estimated Reading Time 2 mins
- 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 tablespoons of the oil in large skillet over medium-high heat. Add leeks; saute, seasoning with salt and pepper, until tender, about 10 minutes.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Meanwhile, heat a medium skillet over medium-low heat. Toss remaining oil with breadcrumbs, garlic, and a light sprinkling of salt and pepper.
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