A classic recipe that is simple and delicious.
11 people made this
For a strong English mustard, try Tracklements.
This recipe is taken from the 2015 Milk Calendar. Gratins are an excellent way to get more veggies onto your dinner table. The cauliflower is bathed in a silky smooth cheese sauce and enlivened with leeks and bacon.
You'll need to set aside 20 minutes before you start this pasta bake recipe to let the dried wild mushrooms soak and to infuse the milk with the onion, bayleaf and peppercorns, but you'll be rewarded with a wonderful sauce.
The leeks will need to be cooked for 20 minutes until they're soft and falling apart - add them to the mushroom sauce and you have the ultimate comfort food recipe.
medium leeks, thinly sliced
(9oz) button mushrooms, halved
(11oz) dried farfalle pasta
mozzarella ball, torn into pieces
Put the milk, onion, bay leaf and peppercorns in a pan and bring to just under the boil. Set aside for 20min to infuse. Put the dried mushrooms in a small bowl and cover with boiling water. Leave to rehydrate for 20min, then strain and finely chop the mushrooms.
Meanwhile, melt butter in a hob-proof casserole over a low heat. Cook leeks for 20min until softened. Remove with a slotted spoon and set aside. Turn up heat to medium, add fresh mushrooms and fry for 5min until golden.
Strain the milk, discarding the onion, bay leaf and peppercorns. Return leeks to the mushroom pan with any juices. Sprinkle over flour. Cook for 2min, then, off the hob, gradually add the milk, stirring constantly, to make a sauce. Return to heat, stir until thickened, then simmer for 2min.
Meanwhile, cook the pasta according to the packet instructions. Drain.
Preheat grill to medium. Stir the pasta into the sauce with the soaked, chopped mushrooms, mustard and oregano. Check seasoning. Dot with the mozzarella and sprinkle with the parmesan. Grill for 4-5min until bubbling, then serve.
Top with remaining toast. Spread an even amount of remainder of sauce Mornay on top of each croque monsieur and then grate hard cheese on top. Place in preheated oven at 200°C/390°F for approx. 5 – 10 min. until cheese is golden and melted. Enjoy!
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Potato Leek Casserole is made with sliced potatoes, garlic, saute leeks, a combination of cream and Gruyere cheese and is baked to perfection.
Potatoes and leeks are a match made in heaven…like cookies & milk, like peanut butter & chocolate, like cheese & wine, like champagne & strawberries….but I digress. All right, so you’ve got my point? They just work perfectly together. When you add Gruyere cheese and heavy cream to them, it seemingly amplifies an already perfect marriage of flavors. I’m sure you’ll agree once you try this potato leek casserole.
Potato leek casserole is pretty simple to make. You need to just follow a few easy steps:
Scroll down for the full printable recipe of this wonderful potato leek casserole.
The best part of this dish is that it’s super versatile. It can be served with many different kinds of dishes – like meat, fish, or vegetables. It can act as a side dish or vegetarian entree.
This potato leek casserole is elegant and can serve as a perfect side dish for your next holiday’s festivities.
If you’re looking for a dinner inspiration, I would suggest pairing it with one of the following my favorites recipes:
If I didn’t make it abundantly clear above, this is an amazing combination of tastes! I’m pretty sure a lot of you have heard about the velvety potato leek soup called ‘Vichyssoise. ‘
While the name suggests that this soup has French origins, Julia Child actually calls it “an American invention.” While the origins of this soup are in question, what is not is its flavor.
My point here is that this soup is super delicious. I often make it for my son. When he was a little over one-year-old I had sent it to his daycare for lunch.
When I returned that day, one of the teachers was amazed and said that while she didn’t know what was in this soup, it was apparent that my son loved it and acted as he wanted even more.
For those of you who are familiar with the taste of the classic Vichyssoise soup, then I suggest you envision it with cream and cheese and in so doing you’re now imagining the taste of my potato leek casserole.
It is heaven on earth! It’s like elevated scalloped potatoes. I encourage you to try and let us know how you liked it.
shortcrust parmesan pastry
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors. The glorious results will supply the homiest meatloaf supper with pizzazz.
This recipe was developed for Gourmet magazine's December 2009 issue. Unfortunately, Gourmet was shuttered before that issue was published. So in 2018, we dug up the entire Christmas menu and posted it here.
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
I think of a Mornay sauce as the older cousin of Bechamel sauce which is confusing because Mornay is basically Bechamel with cheese added to it.
This would make you think Bechamel must have come before Mornay but most people suspect Bechamel was created around the 1650’s while they believe Mornay sauce was named after Philippe, duc de Mornay who lived from 1549 to 1623.
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From everything I’ve found on the Internet, it seems the cheese used back in the day was Gruyère, a hard cheese from Switzerland name after the city. There are French styled Gruyère cheeses such as Comté and Beaufort that would work just as well as other hard cheeses.
Emmentaler, a medium hard cheese from Switzerland, is also often used in the making of Mornay sauce or it’s sometimes combined 50/50 with Gruyère. I have also seen recipes for this sauce using Parmesan or cheddar especially when making macaroni & cheese.
Just like Bechamel sauce, Mornay can be served on most foods you want to add an extra layer of flavor. Typically you see it served with eggs, chicken, fish, vegetables and shellfish but you also can use it when making your favorite casseroles.
Restaurants use it to turn a simple steamed vegetable like broccoli or cauliflower into something “gourmet”. Speaking of gourmet, how about macaroni & cheese. As easy as this sauce is to prepare, you can make the most amazing mac & cheese at home, even better than the stuff in the box.
That’s right, even better than the brand we all grew up with and served our children. Not that there is anything wrong with mac & cheese from a box, but making it from scratch with Mornay sauce is exceptional.
Stay on top of this while you are preparing it especially in the initial steps of making the roux. If you don’t pay attention to it, you can burn the butter and/or flour in just seconds. It’s a quick sauce to make, so stay focused.
One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.
Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones ( http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits ) and butter and jam makes a very filling meal.
For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
You will also need either an immersion blender, or very good, large food processor to blend the soup.
In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.
Continue to warm and add the ham and once hot serve.
Sprinkle chopped parsley over the top as garnish.