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Potato, Bacon & Cheese Gratin

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Course: Main Dish
Ingredients Method

Ingredients
  

  • 1/2 cup chicken or vegetable broth
  • 1 1/2 cups grass fed raw heavy cream
  • 1 clove garlic crushed
  • 1 bay leaf
  • 2 1/2 lbs Yukon Gold potatoes peeled and sliced about 1/8 inch thick
  • kosher salt and pepper
  • nutmeg freshly grated
  • 2 cups leeks white and light green parts only; sliced thinly, washed and drained
  • 4 oz grass fed bacon fried, chopped and thinly sliced
  • 1/2 cup gruyere cheese grated

Method
 

  1. In a small saucepan, combine the broth, cream, garlic and bay leaf. Bring to a boil. Remove from heat and let sit as the gratin is assembled.
  2. Heat the oven to 350F.
  3. Spread about one third of the potatoes in the bottom of a 2-quart heavy baking dish. Season with salt, pepper and nutmeg.
  4. Spread about half of the leeks and half of the bacon on the potatoes.
  5. Top with another one third of the potatoes. Season again with salt, pepper and nutmeg.
  6. Top with the remaining leeks and bacon. Arrange the remaining potatoes on top and season.
  7. Put the dish on a baking sheet to catch any spills. Pour the cream mixture over the potatoes, discarding the garlic and bay leaf. Sprinkle the cheese on top.
  8. Cover the dish loosely with foil and bake in the oven for about 30 minutes, or until potatoes get tender.
  9. Remove the foil and continue baking, for about 30 to 45 minutes, or until potatoes and leeks are very tender and a golden crust forms on top. During this time, baste occasionally with the liquid in the dish.
  10. Let cool for about 15 minutes before serving.

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