Anyone got any good recipe's for a cheesy leek and potato bake?

Answer 1

5 medium potatoes, peeled & sliced thinly
2 bacon rashers, finely chopped
1 small leek, thinly sliced
1 small onion, chopped finely
0.5 cup low fat tasty cheese
2 tablespoons parmesan cheese, grated
1 cup lite cream
Paprika
Parsley to garnish
Gently fry or microwave bacon and leek, until leek is soft.
In a medium size casserole dish, place alternate layers of potato, bacon, leek, and tasty cheese.
Pour cream over potatoes sprinkle with parmesan cheese and paprika Bake in a preheated oven 180°C for 25 — 30 minutes or until potatoes are cooked. Alternatively cook in a microwave oven for 8 — 10 minutes on medium power. And brown top under a grill.

Answer 2

Nice easy one.

Ingredients
2 lbs Potatoes
1 leek finely chopped including some of the green leaves.
carton of single cream
8 oz cheese grated, Cheddar is fine. (Amount may vary depending on how cheesy you want it)
butter
salt and black pepper

These amounts variable depending on how many servings and size of dish used.

Method

Parboil the sliced potatoes for 5 minutes then drain and dry.

Rub the inside of an ovenproof dish with butter. On the bottom of the dish place a layer of potatoes, dotted with butter, scatter some chopped leek and grated cheese on top and a dash of salt and pepper. Drizzle some of the single cream on top of this. Continue layering in this fashion until all ingredients are used, finishing with a layer of potatoes. Pour on top any remaining cream and cover with grated cheese. Bake in an oven 180 deg C for 30 minutes or until tender.
The top should be crispy and golden brown and the potatoes and leeks underneath soft, creamy and cheesy.

Serve with any meat or fish and green vegetables and carrots.

Yummy!

Answer 3

thinly slice the potato and leek and layer into an oven proof dish,trickle with cream and i mean trickle(approx 1/4 cup) season with salt and pepper and throw on a handful of cheese ...cover and microwave for 15 mins or until you can pop a knife through easily . Put some more cheese over top and brown under the grill.........all done

Answer 4

CHEESY POTATO ONION PIE
Makes 8 servings
Years ago on a rainy day in England, my aunt Catherine served this dish, and I fell in love. How can you go wrong with potatoes and cheese? Make this pie in the fall when you want to warm up the kitchen and fill up with a satisfying meal. If you have the time, make the crust for this pie with any standard deep-dish piecrust recipe. I call for a store-bought crust to cut down on prep time. Store-bought crusts are also lower in fat than most homemade ones because commercial machines can roll the dough very thinly, using less pie dough overall.
Fresh Choices, by Rochelle Davis, David Joachim

2 tablespoons organic butter
1 large leek, cleaned and chopped
1/2 small onion, chopped
1 small clove garlic, minced
10 small organic Yukon Gold potatoes, peeled and chopped
2 cups organic 2% milk
1/2 cup shredded Gruyere cheese
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded organic sharp Cheddar cheese
1 prepared deep-dish piecrust, prebaked
2 pasture-raised or organic eggs, separated
1/8 teaspoon paprika


Preheat the oven to 350°F.

Melt the butter in a deep, wide saute pan over medium-low heat.
Add the leek, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
Stir in the potatoes and enough milk to almost cover the potatoes.
Bring to a boil over high heat.
Reduce the heat to medium and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.

Partially mash the potatoes with a potato masher in the pan.
Stir in the Gruyere, thyme, mustard, salt, and pepper.
Remove from the heat to cool slightly.

Meanwhile, lay the Cheddar over the bottom of the prepared crust.

Stir the egg yolks into the potato mixture.
Beat the egg whites with clean dry beaters in a medium bowl until almost-stiff peaks form when the beaters are lifted.
Gently fold the whites into the potato mixture, then scrape the filling over the Cheddar in the crust.
Dust the top with paprika and bake until puffed and golden, about 20 minutes.

Answer 5

I do. My favorite is to make potatoe leek soup. Add a cheese that you like, and put it in a casserole, and bake it. top it with crumbs if you like. Its awesome.
Lisa

Answer 6

a delicious cheese and potato and leek bake
http://thefoody.com/cheese/cheeseandpotatobake.html