Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, potato, bacon and leek gratin. It is one of my favorites food recipes. For mine, 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 recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Potato, Bacon and Leek Gratin is something which I’ve loved my entire life.
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.
To get started with this recipe, we have to prepare a few components. You can have potato, bacon and leek gratin using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potato, Bacon and Leek Gratin:
- Prepare 6-8 rashes of good quality bacon, thinly sliced
- Take 3 / 4large potatoes, thinly sliced
- Prepare 1/2 large leek, thinly sliced
- Take 6 mushrooms, thinly sliced
- Prepare 1 pint good quality stock (if using stock cubes use 2 or 3)
- Prepare 1 tbsp. mixed herbs
- Get Salt & pepper, sprinkled between the layers
If you want you can add bacon to this dish. Recipe Pairing Guides » Potato Gratin with Gruyere, Bacon, and Leeks. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. This Potato and Bacon hotpot is a very simple one-pot supper dish made here with leeks.
Instructions 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.
Change it up by using sausage or cooked chicken instead of the Or enjoy it as it is, straight from the pan. I'd call this a hotpot simply because I make a deeper pot of it that a standard gratin - but if you wanted to, it. Wash the leeks to remove any grit and slice thinly crosswise. 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. Leek + Potato is the base for the classic vichyssoise soup, while Bacon + Mushrooms is another combination that's piled on top of burgers, baked potatoes, and more.
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