Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, potato, bacon and leek gratin. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Potato, Bacon and Leek Gratin is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have potato, bacon and leek gratin using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Potato, Bacon and Leek Gratin:
- Get 6-8 rashes of good quality bacon, thinly sliced
- Get 3 / 4large potatoes, thinly sliced
- Take 1/2 large leek, thinly sliced
- Prepare 6 mushrooms, thinly sliced
- Prepare 1 pint good quality stock (if using stock cubes use 2 or 3)
- Take 1 tbsp. mixed herbs
- Take Salt & pepper, sprinkled between the layers
Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture on top. Wash the leeks to remove any grit and slice thinly crosswise.
Steps to make Potato, Bacon and Leek Gratin:
- 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.
- 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.
- 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.
Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture on top. Wash the leeks to remove any grit and slice thinly crosswise. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. When the bacon is cool, crumble it into small pieces. Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly.
So that’s going to wrap it up with this special food potato, bacon and leek gratin recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
