In a large skillet, melt the butter over medium heat. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Add leeks to boiling water... Heat oil in an oven-safe cast-iron skillet or cocotte over medium heat. 5. Drain the leeks and rinse. Pour remaining cream mixture over; sprinkle with remaining cheese. Bring the milk to the boil, pour over the gratin and sprinkle with grated Parmesan. Sprinkle with 1/2 teaspoon salt and 1/4 cup Gruyère cheese. In a 12-inch frying pan or 5- to 6-quart pan over medium-high heat, melt 2 tablespoons of the butter. Trim and discard root ends and tough green tops from leeks. Preheat the oven to 350ºF. Spread 1/2 of the cooked leeks on the potatoes. How to Make It 1 2. Peel and slice the potatoes into … Lastly, place the potatoes on top. Butter an oval baking dish. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Pour over the chicken or vegetable stock Bake at 180c for 30-35 mins, until brown at top and when the potatoes are easily pierced by fork. Sprinkle with 1/2 of the cheese. Next add mushrooms, the rest of the bacon and onions, cheese, and salt and pepper to taste. Discard thyme and scatter the leeks over the Add the leeks and thyme, season with salt and pepper and cook,... 3. Top with remaining mushroom-leek mixture and 3/4 cup cheese. Step 2 Sprinkle with 30g of parmesan cheese. Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese. Bake for 15 minutes at 450 F, then reduce to 350F and bake for another 40 minutes. In a large skillet, melt the butter over medium heat. Spoon potato mixture into the … DIRECTIONS Preheat oven to 220°C. Season to taste, stir in the leeks … Repeat layers with remaining half of potatoes, remaining half of leek mixture, remaining 1/2 … Cover with remaining potatoes. Add the leeks and thyme, … Sprinkle leeks on top, pour over sauce evenly, then add the rest of grated cheese. Drain the leeks and rinse. Add the other half of the leeks, then a final layer of potatoes. Mix and pour the chicken stock and cream on top. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Leek and Potato Casserole 1. Bring a large pot of water to a boil and fill a bowl with ice water. Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Cover dish with foil. Step 3 Grease a casserole dish. Instructions Preheat oven to 375°F. Layer another 1/4 of the potatoes. Arrange the sliced potatoes, leeks and mushrooms in a buttered dish, seasoning with the herb mixture. Add mushrooms... 2 Add half the leek mixture to the oven proof dish, then add half the potatoes in a layer. Cut leeks into 1 cm slices. Directions Preheat the oven to 350 degrees F. Butter an oval baking dish. Boil potatoes. Cover the dish and bake for 45-60 minutes.
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