Potato, Bacon and Leek Gratin
Potato, Bacon and Leek Gratin

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, potato, bacon and leek gratin. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Once softened, drain on paper towels. This Potato Leek and Bacon au Gratin is the perfect everyday or special occasion side dish with its potatoes, leeks, and bacon in a creamy cheese sauce. Looking for a great side dish for your Thanksgiving dinner? If you are, then I have something really delicious to share with you.

Potato, Bacon and Leek Gratin is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Potato, Bacon and Leek Gratin is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook potato, bacon and leek gratin using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Potato, Bacon and Leek Gratin:
  1. Take 6-8 rashes of good quality bacon, thinly sliced
  2. Make ready 3 / 4large potatoes, thinly sliced
  3. Get 1/2 large leek, thinly sliced
  4. Make ready 6 mushrooms, thinly sliced
  5. Prepare 1 pint good quality stock (if using stock cubes use 2 or 3)
  6. Make ready 1 tbsp. mixed herbs
  7. Take Salt & pepper, sprinkled between the layers

Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan. 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. Tuck leeks, halved side up, between potatoes around the pan.

Steps to make Potato, Bacon and Leek Gratin:
  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.
  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.
  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.

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. Tuck leeks, halved side up, between potatoes around the pan. Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. This is one-pot cooking at its best. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top.

So that is going to wrap this up for this special food potato, bacon and leek gratin recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!