Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, potato, bacon and leek gratin. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Potato, Bacon and Leek Gratin is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Potato, Bacon and Leek Gratin is something which I have loved my entire life.
Now let's get started on that delicious gratin! 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. How to Make Potato Leek and Bacon au Gratin.
To get started with this particular recipe, we have to prepare a few components. You can cook potato, bacon and leek gratin using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Potato, Bacon and Leek Gratin:
- Take rashes of good quality bacon, thinly sliced
- Make ready / 4large potatoes, thinly sliced
- Get large leek, thinly sliced
- Take mushrooms, thinly sliced
- Prepare good quality stock (if using stock cubes use 2 or 3)
- Take mixed herbs
- Take Salt & pepper, sprinkled between the layers
This is one-pot cooking at its best. Nothing more than a crisp green salad or side of sautéed greens is needed for a satisfying dinner. Heat a large frying pan to hot but not burning. Place half the potatoes neatly into the dish, sprinkle over the bacon, then top with half the cheese followed by the remaining potatoes.
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.
Spread the ham out in the bottom of the dish. Top with the sliced potatoes and pour the sauce over the potatoes, Take a fork and kind of lift the potatoes a bit here and there to let the sauce run down into the bottom of the dish. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese. Wash the leeks to remove any grit and slice thinly crosswise. Layer the rounds in the gratin dish.
So that’s going to wrap this up for this special food potato, bacon and leek gratin recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
