Best Potato And Leek Al Forno Recipes

Potato and Leek Al Forno image

Provided by Terese

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
400 g leeks, trimmed,halved and sliced
3 cloves garlic, thinly sliced
1 tablespoon chopped thyme
1 kg potato
350 g mascarpone cheese
250 ml vegetable stock

Steps:

Thinly slice the potatoes with a mandolin or very sharp knife (they must be thin or they will not cook through evenly).
Preheat the oven to 180oC (350oF).
Heat the butter or oil in a saucepan and cook the leeks over a low heat for about 10 minutes, or until soft.
Season with salt and pepper.
Add the garlic and herbs and cook for a couple of minutes.
Grease a shallow, 3 litre (12 cup) capacity gratin dish with butter or oil.
Arrange a layer of potatoes in the base of the dish and season with salt and pepper.
Scatter with one-third of the leeks and a few dollops of mascarpone.
Continue in the same way to make two more layers, finishing with a layer of potatoes, then top with mascarpone.
Pour the stock over the top and cover with foil.
Bake in the oven for about 1 hour, removing the foil for the last 15 minutes to brown the top.

Nutrition Facts : Calories 333.5, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 96.8, Carbohydrate 58.6, Fiber 7.4, Sugar 5.9, Protein 6.8

Potato-Fennel Gratin image

Provided by Ina Garten

Categories side-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 9

1/2 teaspoon freshly ground black pepper
2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes (4 large potatoes)
2 cups plus 2 tablespoons heavy cream
2 1/2 cups grated Gruyère cheese (1/2 pound)
1 teaspoon kosher salt

Steps:

Preheat the oven to 350 degrees F.
Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.