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