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
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.
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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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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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Scalloped Potatoes Gratin with Leeks and Thyme
Potato and Leek Gratin | Plant-based Recipes
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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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Creamy Potato & Leek Gratin (from the final issue of Gourmet magazine!)
Recipe Link:
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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#TravisBlue #Christmas #nosmallcreator
Potato Au Gratin without a Mandoline! | Chef Jean-Pierre
Hello There Friends, Potato Au Gratin is such a simple yet time consuming dish to make. And if you don't own a mandoline you have to find other ways to make this delicious dish, so in this video I present to you how to make Potato Au Gratin without a Mandoline! Just like a Steakhouse does. So go get your ingredients and join me in making this delicious side dish! Let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Original Potato Au Gratin:
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PRODUCTS USED BY CHEF:
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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