Best 8 Leek Soup Au Gratin Recipes

LEEKS AND CORN AU GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
• Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
• Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
• Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
• Remove from the oven and serve hot.

POTATO LEEK GRATIN

Steps:

• Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
• Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
• 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.
• Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
• Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

LEEKS AU GRATIN

Steps:

• Quarter eggs lengthwise.
• Arrange in a single layer in broiler-safe 2 qt round dish.
• Set aside.
• Remove green portion from leeks, and halve lengthwise.
• Wash thoroughly, and pat dry.
• Remove the roots, and cut the leeks lengthwise into thin strips (julienne).
• Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
• Cook leeks until tender, stirring occasionally.
• Spoon leeks over eggs in dish.
• Melt remaining 2 tbs butter in a skillet.
• Whisk in flour.
• Add milk, cook until thickened and bubbly.
• Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
• Season to taste with salt and pepper.
• Pour the sauce over the leeks and eggs in dish.
• Sprinkle with remaining white cheddar cheese.
• Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.

POTATO AND LEEK GRATIN WITH CUMIN

Steps:

• Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil.
• 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 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat.
• Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
• Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon. Remove from the oven and gently press the potatoes down into the liquid, using the back of a spoon. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Remove from the heat and allow to sit for 10 to 15 minutes before serving.

LEEK GRATIN

Steps:

• Preheat oven to 375 degrees. Halve leeks lengthwise, leaving halves attached at root, and rinse well, shaking off water.
• In a large skillet, combine cream and leeks; season with salt and pepper. Bring to a boil over medium-high; reduce to a medium simmer, cover, and cook 5 minutes. Uncover and simmer until leeks are tender, 15 minutes. Transfer leeks and sauce to a shallow 2-quart baking dish.
• Sprinkle with cheese and bake until golden and bubbling, about 35 minutes. Let gratin rest 10 minutes before serving.

LEEK SOUP AU GRATIN

Steps:

• Melt butter in a heavy saucepan. Add the shallots, and cook, stirring, until they are tender. Stir in the leeks and continue cooking over low heat until they are well-coated with the butter. Sprinkle with a little salt, cover and cook over low heat until the leeks are soft, about 15 minutes. Uncover and continue to cook the leeks, stirring from time to time, until they are golden. Do not allow them to brown.
• Stir in the wine, cook for a few minutes, then add the stock. Simmer covered for 45 minutes or longer. The longer the soup simmers the better. Check seasoning, adding more salt and pepper to taste.
• Preheat oven to 400 degrees. Shortly before serving transfer the soup to four heat-proof crocks. Stir a tablespoon of the grated cheese into each. Top each crock with a round of toast and cover the toast with the sliced cheese. Bake until the cheese melts, about 10 minutes. Serve at once.

LEEKS AU GRATIN

Steps:

• Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.

LEEKS AU GRATIN

Steps:

• Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.
• In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole.
• In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole.
• Bake uncovered about 25 minutes or until golden brown.