How To make Potato and Leek Casserole
3 c Leeks, well-scrubbed, cut
-into 1/2-inch pieces 1/2 c Carrots
shredded
2 tb Olive oil
Salt and pepper to taste 1 t Rosemary, powdered, dry
1 c Vegetable broth
2 lb Potatoes, red :
unpeeled,
-sliced in thin rounds 1/4 c Parsley or chives (or mixed)
-finely chopped
Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2 1/2-to 3-quaart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 20 minutes. Garnish with parsley and chives. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions. Per serving: 290 calories. 7 grams fat. Source: Vegetarian Journal, Sept-Oct 93/MM by DEEANNE
How To make Potato and Leek Casserole's Videos
Cooking with Styles: Potato Leek Au Gratin
A dish that is covered with a layer of crusty, bubbly cheese.
Do you have potatoes in your house? Prepare this delicious dinner in just a few minutes!
INGREDIENTS:
5 potatoes, chopped
1 teaspoon salt
200 grams of ham
1 onion
Oil
2 tablespoons butter
2 tablespoons flour
500 ml milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
.
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Ingredient list:
- 750g Potatoes
- 1 Leek
- 2 cloves Garlic
- 2 cups Plant Milk
- 0.5 cups Cashews
- 2 tablespoons Nutritional Yeast
- 1 tablespoon Dijon Mustard
- 0.75 teaspoons Dried Thyme
- 0.25 teaspoons Nutmeg
- Salt and Pepper
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seriously ,the best potato recipe of your life ???? ???? !i can't stop eating it ! quick and tasty !
seriously ,the best potato recipe of your life ???? ???? !i can't stop eating it ! quick and tasty !
ingredients :
1 kg of potatoes ( 6 medium potatoes)
1 onion
1 red bell pepper
1 green pepper
2 cloves of garlic
2 cans of tuna ( 160g)
2 tbsp of olive oil
1 tbsp of chopped parsley
1 egg
1 tbsp of tomato sauce
1 tsp of butter
1 and 1/2 tsp of salt
1/2 tsp of black pepper
100 g of mozzarella cheese
enjoy it !
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Potato Gratin With Leek - NoRecipeRequired.com
Potato Gratin is one of my favorite side dishes (with steak, fish, chicken, whatever), and I love throwing new ingredients in for a different twist.
For this potato gratin recipe, along with the traditional ingredients, I saute off some leeks and add them then. The leeks have a mild onion flavor that really goes well with the potato, cheese and cream, and provides a different texture component.
To get this full potato gratin recipe and description head over to
You can find some other great potato recipes searching at
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How to make ham & leek potato gratin
Whip up a mouth-watering side with our ham & leek potato gratin (RECIPE BELOW). With creamy layers of thinly sliced potato and topped with golden cheddar cheese, you can’t go wrong.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Ham & leek potato gratin
Serves 6 as a side Prep 10 mins (+ 10 mins resting time) Cooking 1 hour
8 brushed potatoes, washed, thinly sliced
100g thickly sliced ham, chopped
2 garlic cloves, thinly sliced
1 brown onion, thinly sliced
1 leek, pale section only, thinly sliced
1 tbs thyme sprigs
1 cup (120g) coarsely grated cheddar
½ cup (125ml) thickened cream
⅓ cup (80g) sour cream
¼ cup (60ml) chicken stock
1. Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish. Arrange one-third of the potato in the prepared dish. Top with half the ham, garlic, onion, leek and thyme. Sprinkle with one-third of the cheddar. Continue layering with remaining potato, ham, garlic, onion, leek, thyme and cheddar, finishing with the potato and cheddar.
2. Combine the cream, sour cream and stock in a jug. Season. Carefully pour the cream mixture over the potato mixture in the dish.
3. Bake for 1 hour or until the sauce thickens and the potato is golden brown and tender.
4. Set the potato gratin aside for 10 mins to rest before serving.
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