LEEK AND POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
LEEK, POTATO, AND BACON CASSEROLE
Make and share this Leek, Potato, and Bacon Casserole recipe from Food.com.
Provided by SweetSueAl
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven 325 degrees F.
- Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
- Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
- Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
- In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
- Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.
BACON, LEEK, AND POTATO PIE
Posting for ZWT6. A variation from Jeffs Great British Eats. Serve as main dish or with baked beans or mushy peas. Notice that you need LEFTOVER mashed potatoes so plan accordingly. British bacon looks more meaty than American-wonder if it resembles Canadian bacon?
Provided by WiGal
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm your MASHED potatoes.
- Set them aside and keep warm.
- Heat and cook the bacon in HALF the butter and ALL the oil in a medium-to-large frying pan until just beginning to brown and crisp.
- Remove from pan with a slotted spoon.
- Add leek to the grease in the pan.
- Add seasoning to taste, and the sugar.
- Meanwhile, preheat broiler to highest temperature and position rack.
- Fry leek gently over medium heat until soft and caramelized. Take care not to burn!
- Return the bacon to the pan and stir evenly through leek.
- Pour the mixture evenly into a standard-sized (9") pie pan.
- Add the REMAINING butter and 4 ounces of the cheese to the warmed potatoes.
- Season with salt & pepper to taste and mix well.
- Spoon the potato-cheese mixture evenly over the leeks and bacon, sprinkle evenly with REMAINING cheese, top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like.
- Place pie under the broiler until the cheese is melted and the top is nicely browned in spots.
Nutrition Facts : Calories 645.7, Fat 54.8, SaturatedFat 28.1, Cholesterol 124.4, Sodium 1001.7, Carbohydrate 23.7, Fiber 2.3, Sugar 3.7, Protein 15.8
LEEK, BACON & POTATO SOUP
This soup keeps well in the fridge and is easy to freeze
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 1h
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn't catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
Nutrition Facts : Calories 175 calories, Fat 11 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.68 milligram of sodium
LEEK, POTATO, AND BACON CASSEROLE
Provided by Food Network Kitchen
Categories side-dish
Time 1h38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 325 degrees F.
- Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
- Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
- Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
- In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
- Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.
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CHICKEN, LEEK AND BACON CASSEROLE RECIPE | GOOD FOOD
From goodfood.com.au
- Put the flour in a bowl and season with sea salt and freshly ground black pepper. Dust the chicken in the flour, shaking off the excess.
- Heat 2 tablespoons of the olive oil in a large flameproof casserole dish over medium heat. Add the chicken in batches and cook for 2–3 minutes on each side, or until golden all over, adding more oil as necessary.
POTATO & LEEKS CASSEROLE - THE MIDNIGHT BAKER
From bakeatmidnite.com
- Prepare leeks by slicing and cleaning them, as per link in the post. Lightly spray a 1.5-2 quart baking dish. Preheat oven to 375 degrees F
- Heat a large skillet over medium-high heat. Heat the olive oil and add the leeks. Cook until leeks are translucent, about 5 minutes; set aside.
CREAMY CHICKEN, POTATO AND LEEK CASSEROLE | FOOD TO LOVE
From foodtolove.co.nz
- Preheat oven to 180°C/160°C fan-forced. Heat oil in a 4.5-litre (18-cup) flameproof casserole dish over high heat. Cook chicken, in batches, 3 minutes each side or until browned. Transfer to a heatproof bowl.
- Add leek and bacon to same dish over high heat; cook and stir 3 minutes or until soft. Add mushroom and potato; cook and stir 2 minutes. Add wine; cook and stir 1 minute. Stir in crumbled stock cube, cream and 1 cup water. Return chicken and resting juices to dish, skin side facing up; cover. Bring to the boil. Transfer dish to oven. Bake 1 hour 20 minutes or until chicken is cooked. Serve sprinkled with parsley.
POTATO LEEK CASSEROLE - POTATO DAUPHINOIS GRATIN - EUROPEAN
From eatingeuropean.com
- Trim and cut the leeks in half inches squares (cut the leeks lengthwise twice, first in half, then in quarters and then chop);
- Scoop them out with a slotted spoon from the top and place on the paper towel to remove extra water;
LEEK POTATO AND BACON HOTPOT A SIMPLE ONE POT RECIPE
From london-unattached.com
- Fry the bacon gently in the bottom of a heavy-based casserole. If necessary add a little oil or butter to stop it sticking but you should find that you can just use the fat from the bacon. Once the bacon is cooked, set to one side
- Add half the butter to the pan and melt. Stir in the leeks and sweat gently over a medium heat till the white parts start to go translucent. Sprinkle over the cornflour if you are using it and cook for a minute or so. Set to one side
- Add the rest of the butter to the pan and melt. Add a layer of potatoes, then a layer of grated cheese, then a layer of bacon and leek. Season with salt and pepper and continue layering, reserving about 1/4 of the cheese and finishing with a layer of potatoes. Pour over the milk and stock and stir the whole mixture gently so that the layers are mixed up a bit.
CAULIFLOWER LEEK AND BACON CASSEROLE RECIPE - THE EXPLORING FAMILY
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- Meanwhile, cook bacon in a large skillet set over medium heat until crispy. Set aside on paper towels to take off excess fat and break into bite size pieces when done.
POTATO LEEK CASSEROLE BAKE BY CHEF MICHAEL BONACINI
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- In a good-sized saucepan over medium heat, add the cream, milk, whole garlic clove, and butter.
- Season the milk and cream mixture with salt, pepper, and nutmeg. Add half the parmesan cheese.
CARROT POTATO AND LEEK CASSEROLE RECIPE - RECIPES.NET
From recipes.net
- Next, coat an 8x8 inch glass casserole dish with butter. After that, halve the leeks and cut them into circles.
- Place the leeks, carrots, potatoes, salt, and pepper in water and boil them for 5 minutes until the vegetables soften. Drain afterward.
CREAMY LEEK AND POTATO CASSEROLE | SO DELICIOUS
From sodelicious.recipes
- Add water to a saucepan and bring it to a boil. Add the potatoes and boil them until they’re cooked through.
- Meanwhile, heat the olive oil in a skillet and add the onion and celery to it. Cook them, stirring often, until the vegetables soften.
POTATOES AU GRATIN WITH BACON & LEEKS: AU GRATIN POTATOES
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- Preheat your oven to 400 degrees. Prepare a 9" x 13" baking dish by spraying with cooking spray or greasing with butter.
- Combine light cream, chicken broth, Dijon mustard and horseradish. Whisk to combine; set aside.
BACON, POTATO & LEEK BAKE RECIPE - ALDI
From aldi.com.au
- Chop the bacon into chunks and sauté in a frying pan with the oil for 5-6 minutes until just coloured.
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- Put a large skillet over medium heat. Add the pancetta and cook until it's browned and much of the fat has rendered out. 5-6 minutes. Add the leeks and a sprinkle of kosher salt and cook until soft and just turning golden, 7 minutes. Add the garlic, thyme, and mustard and cook for 1 minute. Then add the brandy, bring to a boil and cook for about 30 seconds.
- Layer all of the ingredients in the prepare casserole dish. Start with 1/3 of the potatoes and layer them evenly on the bottom. Top with 1/2 of the leek mixture, then half of the cheddar cheese and half and half. Sprinkle with salt and pepper. Follow with another 1/3 of the potatoes and the rest of the leeks, cheddar, and half and half. Sprinkle again with salt and pepper. Finish with the remaining potatoes and top it all off with the parmesan cheese.
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