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.
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
POTATO & LEEK GRATIN
A Weight Watchers recipe for an elegant but easy side dish. Posting it here to save for my Easter menu but thought other chefs might be interested as well. (Core or 2 points)
Provided by justcallmetoni
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons thyme, garlic chips, salt and pepper).
- Trim off the dark green part of the leek. (Use for another purpose.) Take the white-light green portion and split in half lengthwise. Place that in a water bath and rinse well, changing water as needed in order to remove all dirt and sand from the leek. Once clean, slice the leek into thin half discs. Place into the pot of seasoned broth.
- Peel potatoes and slice very thin by hand or by using a mandoline or food processor. Slices should be less than 1/4 inch thick. Place potatoes in the saucepan.
- Preheat oven to 400 degrees.
- Heat contents of the saucepan to a boil over medium-high heat. Reduce flame to a simmer and cook until the potatoes are tooth tender - you can bite'em but they still have some resistance - about 5 minutes.
- Place the contents of the saucepan into 6 individual gratin dishes, ramekins or custard cups. Press down to level the tops. (should your mixture only partially fill the dishes, add a mixture of water and additional broth so that the tops of the contents is within a half inch of the lip of the dish.) Garnish with the remaining thyme.
- Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes for doneness. Apply a *very* quick application of cooking spray to the tops to aide crispness. Cook an additional 10 minutes or until the potatoes are done and the tops are a crispy golden brown.
- For Vegetarian do not use the Chicken Broth option.
Nutrition Facts : Calories 131.7, Fat 0.7, SaturatedFat 0.2, Sodium 131.6, Carbohydrate 28.5, Fiber 2.7, Sugar 2.3, Protein 4.3
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
POTATO LEEK GRATIN
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
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
LEEKS AU GRATIN
Make and share this Leeks Au Gratin recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 305, Fat 19.6, SaturatedFat 10.5, Cholesterol 252.7, Sodium 267.1, Carbohydrate 20.2, Fiber 2.1, Sugar 5, Protein 13
LEEK SOUP AU GRATIN
Provided by Florence Fabricant
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt butter in a heavy saucepan. Add the shallots, and cook, stirring, until they are tender. Stir in the leeks and continue cooking over low heat until they are well-coated with the butter. Sprinkle with a little salt, cover and cook over low heat until the leeks are soft, about 15 minutes. Uncover and continue to cook the leeks, stirring from time to time, until they are golden. Do not allow them to brown.
- Stir in the wine, cook for a few minutes, then add the stock. Simmer covered for 45 minutes or longer. The longer the soup simmers the better. Check seasoning, adding more salt and pepper to taste.
- Preheat oven to 400 degrees. Shortly before serving transfer the soup to four heat-proof crocks. Stir a tablespoon of the grated cheese into each. Top each crock with a round of toast and cover the toast with the sliced cheese. Bake until the cheese melts, about 10 minutes. Serve at once.
Nutrition Facts : @context http, Calories 1201, UnsaturatedFat 12 grams, Carbohydrate 182 grams, Fat 30 grams, Fiber 9 grams, Protein 48 grams, SaturatedFat 14 grams, Sodium 2352 milligrams, Sugar 23 grams, TransFat 0 grams
ONION SOUP GRATIN
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.
CAULIFLOWER AND LEEK GRATIN
This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
- Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
- Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
- Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
- Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.
SAVORY LEEK SOUP
There's no mistaking that savory is the main herb seasoning this rich and creamy soup.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute leeks and chives until tender. Stir in mashed potatoes, savory and broth; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 8-10 minutes. , Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through.
Nutrition Facts : Calories 213 calories, Fat 14g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 605mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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