WebDirections. Preheat oven to 375°F. Combine milk, potatoes and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture. Melt butter in a 10-inch …
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WebStep 3. Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
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WebPreheat oven to 375 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. Use a mandoline or a food processor with the slicing blade to thinly slice the potatoes. Set aside. Trim and discard the root end and dark green end from the leek.
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WebContinue layering until you run out of potatoes. Step 2: Cook the leeks. Melt the butter in a skillet over medium heat. Add the leeks, salt, pepper, and thyme, then cook until the leeks have softened. Discard the thyme sprigs and spoon the leeks over the potatoes. Step 3: …
WebIn a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. Cover pan tightly with …
WebStep 1: Preheat your oven to 375 degrees Fahrenheit. Lightly butter a 9″ pie dish, 9×9″ square baking pan, or a medium size gratin dish, set aside. Step 2: In a large non-stick skillet over medium heat, melt butter, then add leeks. Sauté until soft and tender.
WebStep 2. Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add ½ teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half …
WebButter a 2-quart casserole or gratin dish. Layer the rounds of sliced potatoes in the buttered dish. Sprinkle with 1/2 teaspoon of salt and a few grinds of pepper. Melt 3 tablespoons butter in a large skillet over medium heat. Add the leeks, 1 minced garlic clove, and the leaves …
WebHeat oven to 400°F. Butter 13x9-inch casserole dish; set aside. Combine cream cheese, 1/4 cup Parmesan cheese, garlic, basil, chives, dill, 1 teaspoon salt, thyme, and pepper in large bowl until smooth; set aside. Melt 1/4 cup butter in 4-quart saucepan. Add flour; cook, …
WebJust take care the potato doesn’t slip and put your fingers at risk!!) Step 1) Saute your leeks. Start by sauteing your leeks in butter until they’re soft and fragrant, then add minced garlic to your pan. Step 2) Make the creamy sauce. To make the cream sauce, we add white wine …
WebRemove from heat. Arrange half of sliced fennel in a even layer in prepared baking dish. Sprinkle with 1 tablespoon fennel fronds, half of the parsley, and season with salt and pepper. Arrange half of sliced potatoes overlapping slightly on top of the fennel and …
WebButter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese. STEP 3. Stand the dish on a baking …
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WebPreheat the oven to 180°C/gas 4/fan 160°C/degrees Celsius. Butter a two-liter gratin dish thoroughly. In a dish, combine the potatoes, leeks, and ham, and distribute them in an even layer. Pour the stock mixture on top and place the bay leaf in the center.
WebInstructions. Preheat oven to 200c of 400f (gas mark 6) Spray a frying pan over a medium high heat with some cooking oil spray, add the leeks and garlic and fry until softened. Season with salt and black pepper. Add half the leek mixture to the oven proof dish, then …
WebPreheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer. Assemble the gratin: Peel potatoes, and cut crosswise into slices slightly thicker than 1/8 inch. Layer potatoes in dish, overlapping …
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WebPreparation. Gather and scale all ingredients. In a large heavy-bottomed pot over medium heat, heat the olive oil and begin to cook the leeks. Season the leeks with salt and continue to cook, stirring often, cook the leeks until they begin to become translucent and wilt in …
WebMethod. Preheat the oven to 180°C/fan160°C/gas 4. Melt the butter in a pan, then add the leeks, garlic and most of the thyme. Cover with a disc of baking paper cut to the size of the pan, then put the lid on and cook over a low heat for 5 minutes until just soft. Meanwhile, …