The Ultimate Potato Gratin

By jnkhockey

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 leek (white and light green parts only)halved and thinly sliced
• 4 slices bacon
• 1.35 kg yellow-fleshed potatoes, peeled and cut in 1/4-inch thick slices
• 1-1/2 cups sodium-reduced chicken broth
• 1 cup whipping cream 35%
• 1/2 cup milk
• 3 sprigsfresh thyme
• 2 garlic, thinly sliced
• 1/2 tspeach salt and pepper
• Pinch nutmeg
• 1 cup shredded Gruyère cheese
• 1 cup fresh fresh bread crumbs
• 1/2 cup shredded Gruyère cheese
• 2 tbsp unsalted butter, melted

Details

Servings 8
Preparation time 50mins
Cooking time 50mins
Adapted from canadianliving.com

Preparation

Step 1

In large skillet, heat oil over medium heat; cook leek, 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, 6 to 8 minutes. Drain on paper towel–lined plate; chop bacon and set aside.

Drain fat from pan; wipe clean. Add potatoes, chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring 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 13- x 9-inch (3 L) baking dish. Sprinkle with Gruyère cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.

Topping: Stir together fresh bread crumbs, Gruyère cheese and butter;

sprinkle over potato mixture. Bake in 400 F (200 C) oven until sauce is bubbly and topping is crisp and golden, 25 to 30 minutes.

Tip from the test kitchen

Don't want the bacon? Just leave it out. The gratin will still be creamy, indulgent and totally delicious.