How To make Leek and Potato Gratin
2 tb Margarine
2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced
3 ea Matzos, broken
1 c Hot water
4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk
1 ea Salt and pepper
1 c Grated mozzarella
1 ea Minced chives for top
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
How To make Leek and Potato Gratin's Videos
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The secret to my Roasted Garlic Chicken on Potato and Leek Gratin is slow-roasting the garlic to transform it into a mellow, rich, creamy and subtly sweet cloves. Mix these with butter and herbs, to up-flavour your next Sunday roast. This tasty all-in-one dish has the most simple and perfect crispy, yet soft potato and leek gratin with deliciously flavoured tender roast chicken. Taking you from basics to brilliance.
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The better version of Scalloped Potatoes, courtesy of Julia Child!
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Jamie's Quick Potato Dauphinoise
This super-speedy potato dauphinoise recipe is a great idea if you're short on time but still want great flavour. Creamy, cheesy and delicious. Jamie shows you his clever cheats and takes you through every step of the way.
This easy recipe is from Jamie's 30 Minute Meals TV series first aired on Channel 4 in 2010. All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
If you're in the UK or Ireland you can watch the whole series right here:
Read the full recipe on page 98 of Jamie's 30 Minute Meals book.
Thumbnail photography by David Loftus
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Creamy Potato & Leek Gratin (from the final issue of Gourmet magazine!)
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Back when magazines were a thing (I can't believe I just typed that), Gourmet was one of my favorites. It had beautiful food photography and recipes that were elevated, but still accessible. Their last issue was supposed to be Christmas 2009, but it was never published. Thanks to the intrepid staff at epicurious.com, they published the recipes from this lost issue.
I followed the recipe and showed all the steps. It's a great holiday side. Paired beautifully with the Standing Rib Roast!
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Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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