Simple Way to Prepare Perfect Potato, Bacon and Leek Gratin

Potato, Bacon and Leek Gratin Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Potato, Bacon and Leek Gratin” recipe we have found until now. This is gonna really delicious.

Ingredients of Potato, Bacon and Leek Gratin

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

Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer.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.Wash the leeks to remove any grit and slice thinly crosswise.

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..

I happened to have some left from breakfast and used it in the recipe.You could also use the pre-cooked bacon available at your grocery store if you'd like.A quick video showing you how to make leek and potato gratin.

Potato and Bacon Hotpot with Leeks - Simple One-Pot Recipe.Do you sometimes forget how much you This Potato and Bacon hotpot is a very simple one-pot supper dish made here with leeks.I'd call this a hotpot simply because I make a deeper pot of it that a standard gratin - but if you wanted.Melt butter in saucepan and gently sweat leaks till soft.Add bacon, garlic, cream and milk and bring to a boil before taking off the heat.