Potato Gratin with Gruyere, Bacon, and Leeks

Potato Gratin with Gruyere, Bacon, and Leeks
Photo by Scott Phillips


  • Freshly ground black pepper
  • 2 Tbs. unsalted butter, melted
  • 2-½ lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  • ½ cup fresh breadcrumbs
  • ¼ tsp. freshly grated nutmeg
  • 3 medium leeks, white and light-green parts only, thinly sliced
  • 2 to 3 tsp. chopped fresh thyme
  • + 5 more ingredients
    • 2-½ cups heavy or light cream
    • 4 oz. bacon
    • ¼ cup finely grated Parmigiano-Reggiano
    • 6 oz. grated Gruyère
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside. Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and ge...

View full recipe at Fine Cooking


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