Potato, Bacon and Leek Gratin. 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. The perfect comfort food casserole, au gratin potatoes are a wonderful side dish for a special occasion.
You can have Potato, Bacon and Leek Gratin using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Potato, Bacon and Leek Gratin
- Prepare 6-8 of rashes of good quality bacon, thinly sliced.
- It’s 3 of / 4large potatoes, thinly sliced.
- You need 1/2 of large leek, thinly sliced.
- It’s 6 of mushrooms, thinly sliced.
- You need 1 pint of good quality stock (if using stock cubes use 2 or 3).
- Prepare 1 tbsp. of mixed herbs.
- It’s of Salt & pepper, sprinkled between the layers.
If you want you can add bacon to this dish. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Wash the leeks to remove any grit and slice thinly crosswise. Potato and Bacon Hotpot with Leeks - Simple One-Pot Recipe.
Potato, Bacon and Leek Gratin step by step
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..
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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..
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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..
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..
Potato and Bacon Hotpot must have been one of the first things I made as a student - pure comfort food, it really comes into its own in the winter months when having something cooking for supper in the oven is almost mandatory. Layering sliced potatoes with sautéed leeks and grated cheese into a Potato Leek Gratin makes short work of a cold weather dinner. Serve it as a hearty side dish with a roast or as a main dish with a tossed salad or cooked greens for a simple but satisfying. 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.
