Recipe: Perfect Potato, Bacon and Leek Gratin

Potato, Bacon and Leek Gratin. Layer on the leeks, bacon, Gruyère, theyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the Evenly scatter the topping mixture over the potatoes. Bake the gratin until it's bubbly, the top is brown, and the potatoes are completely tender.

The cream should just cover the potatoes. Au Gratin Potatoes with bacon, cheese and leeks make for a delicious casserole side dish. A tried and true family favorite, this Potatoes Au Gratin is packed with cheesy bacon goodness. You can cook Potato, Bacon and Leek Gratin using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato, Bacon and Leek Gratin

1. Prepare 6-8 of rashes of good quality bacon, thinly sliced.
2. Prepare 3 of / 4large potatoes, thinly sliced.
3. You need 1/2 of large leek, thinly sliced.
4. It's 6 of mushrooms, thinly sliced.
5. You need 1 pint of good quality stock (if using stock cubes use 2 or 3).
6. You need 1 tbsp. of mixed herbs.
7. It's of Salt & pepper, sprinkled between the layers.

The perfect comfort food casserole, au gratin potatoes are a wonderful side dish for a special occasion. How to Make Potato Leek and Bacon au Gratin. Cook and crumble the bacon and set aside. I happened to have some left from breakfast and used it in the recipe.

Potato, Bacon and Leek Gratin step by step

1. First of all chop/slice up the potato, if you have a mandolin use this as it makes it much easier, as you are slicing, place them into a large bowl of cold water.  (This stops the potatoes from going brown)
Then chop or slice the bacon, mushrooms and leeks, leave to one side..
2. .
3. Take the gratin/casserole dish, start the layering process with the potatoes, make sure that the potatoes overlap one another.  Once the layer is complete, sprinkle the leeks, bacon and mushroom over the potatoes, then repeat the process adding at little salt and pepper and mixed herbs as well over each potato layer..
4. .
5. Once the dish is full, top  up with hot stock mixture, it should just reach the very top of the potatoes, but not over the top as it will bubble over otherwise. Wrap the dish with foil, be careful not to pack it too tightly on the top layer of potatoes as it will stick to them whilst cooking.  Place in the oven for 1 hour..
6. After an hour take off the foil and place back into the oven to finish cooking and brown, I put mine back into the oven for 20 more minutes.You may need it to go in longer.  Test the potatoes with a knife to check that they are cooked all the way through.  If the potatoes are browning too much, just replace the foil back over to stop them from burning).
Serve and enjoy, this is delicious as it is served with crusty bread to dip in the delicious juices, with a side of broccoli and asparagus..

Subtly sweet leeks, smoky bacon and tender potatoes baked in a creamy sauce. This is one-pot cooking at its best. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and. Layering sliced potatoes with sautéed leeks and grated cheese into a Potato Leek Gratin makes short work of a cold weather dinner.