Ingredients: |
Ingredients: 1 tbsp olive oil
1 leek (white and light green parts only), halved and thinly sliced
4 slices of bacon
1 kg yellow-fleshed potatoes, peeled and cut in ¼ inch thick slices
1 ½ cups chicken broth
1 cup whipping cream
½ cup milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
½ tsp salt and pepper
Pinch Nutmeg
1 cup shredded Gruyere cheese
Topping:
1 cup bread crumbs
½ cup shredded Gruyere cheese
2 tbsp unsalted butter, melted
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Directions: |
Directions:In a large skillet, heat oil over medium heat, cook leeks, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to bowl, set aside. In same skillet over medium heat, cook bacon until crisp, drain on paper towel and chop bacon. Set aside.
Drain fat from pan, wipe clean. Add potatoes, chicken broth, cream, milk, thyme, garlic, salt and pepper and nutmeg; bring to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stir occasionally until potatoes are fork-tender but still hold their shape about 12 minutes. Discard thyme. Using slotted spoon, transfer half of the potatoes to greased 13x9 baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.
Topping: Stir together bread crumbs, Gruyere cheese and butter, sprinkle over potatoe mixture. Bake in 400 F oven until sauce is bubbly and topping is crisp and golden, 25 to 30 minutes. |
This recipe for POTATOE GRATIN is from