Potato Gratin with Gruyere, Bacon, and Leeks

Ingredients

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

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