These potatoes are amazing and perfect to go with Thanksgiving dinner, ham, steak, lamb, just about any meat actually! They were super flavorful and filling. They were a hit for the cooking groups lamb night! I used more cream as I think I used a little more potatoes but just as long as the potatoes are getting cooked in the liquid you should be fine.
Bacon, Leek and Gruyere Potatoes Au Gratin
From: Delicious Dishes taken from Fine Cooking Magazine
Serves: about 10 people
Ingredients:
3 lbs. Yukon Golds, peeled and sliced into 1/8-inch thick rounds
1 1/2 cup heavy cream or Half-and-half or milk (I used half-and-half)
1 (15 ounce) can lower-salt chicken broth
6 ounces- 1/2 package (uncooked) bacon, cooked and crumbled (reserve drippings for sauteing veggies)
8 ounces grated Gruyere cheese
1 shallot, minced
3 medium leeks (about 3/4 lb., trimmed; white and light-green parts only), thinly sliced
3 clove of garlic, minced
For topping:
3/4 cup fresh breadcrumbs
2 1/2 tablespoons melted butter
1/2 cup finely grated Parmigiano-Reggiano Cheese
Get your filling and topping ready first.
For the filling: In a large skillet cut the bacon into bite-sized pieces. Fry the bacon until it is brown and crispy. Place bacon on paper towel and set aside. Using about 2 tablespoons of bacon grease saute the chopped leeks, shallot and garlic, lightly season with salt and pepper. Saute on medium until nice and golden brown. Set aside.
In a food processor finely chop the bread, add the butter and Parmesan cheese until well incorporated. Set aside.
With a mandolin or food processor cut your peeled potatoes about 1/8″ thick. Using a 12″ skillet add the potatoes, half and half and the chicken broth. Add the salt and a few grinds of black pepper. Simmer, partially covered, over medium to medium-low heat. Stirring occasionally and gently with a rubber spatula until barely tender when pierced with a fork, 8 to 12 minutes. Add another 1/2 teaspoon salt if needed.
Using a 3 quart gratin dish or 9×13 pan, layer half of the potatoes on bottom of dish. Layer the leek mixture, then the bacon, then the Gruyere cheese. Top with the remaining half of potatoes then top with your bread crumb mixture. At this point you can make one day ahead and cover and refrigerate.
Pre-heat oven to 375 degrees f. Bake for about 20-35 minutes, or until nice and bubbly on sides and bread crumb mixture is nice and golden brown. Let the gratin dish sit for about 10-15 minutes so the liquids can absorb fully into the potatoes and you have cohesive layers.
3 lbs. Yukon Golds, peeled and sliced into 1/8-inch thick rounds
1 1/2 cup heavy cream or Half-and-half or milk (I used half-and-half)
1 (15 ounce) can lower-salt chicken broth
6 ounces- 1/2 package (uncooked) bacon, cooked and crumbled (reserve drippings for sauteing veggies)
8 ounces grated Gruyere cheese
1 shallot, minced
3 medium leeks (about 3/4 lb., trimmed; white and light-green parts only), thinly sliced
3 clove of garlic, minced
For topping:
3/4 cup fresh breadcrumbs
2 1/2 tablespoons melted butter
1/2 cup finely grated Parmigiano-Reggiano Cheese
Get your filling and topping ready first.
For the filling: In a large skillet cut the bacon into bite-sized pieces. Fry the bacon until it is brown and crispy. Place bacon on paper towel and set aside. Using about 2 tablespoons of bacon grease saute the chopped leeks, shallot and garlic, lightly season with salt and pepper. Saute on medium until nice and golden brown. Set aside.
In a food processor finely chop the bread, add the butter and Parmesan cheese until well incorporated. Set aside.
With a mandolin or food processor cut your peeled potatoes about 1/8″ thick. Using a 12″ skillet add the potatoes, half and half and the chicken broth. Add the salt and a few grinds of black pepper. Simmer, partially covered, over medium to medium-low heat. Stirring occasionally and gently with a rubber spatula until barely tender when pierced with a fork, 8 to 12 minutes. Add another 1/2 teaspoon salt if needed.
Using a 3 quart gratin dish or 9×13 pan, layer half of the potatoes on bottom of dish. Layer the leek mixture, then the bacon, then the Gruyere cheese. Top with the remaining half of potatoes then top with your bread crumb mixture. At this point you can make one day ahead and cover and refrigerate.
Pre-heat oven to 375 degrees f. Bake for about 20-35 minutes, or until nice and bubbly on sides and bread crumb mixture is nice and golden brown. Let the gratin dish sit for about 10-15 minutes so the liquids can absorb fully into the potatoes and you have cohesive layers.
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