Easiest Way to Make Appetizing Potato, Bacon and Leek Gratin

Potato, Bacon and Leek Gratin. Now let's get started on that delicious gratin! This Potato Leek and Bacon au Gratin is the perfect everyday or special occasion side dish with its potatoes, leeks, and bacon in a creamy cheese sauce. How to Make Potato Leek and Bacon au Gratin.

A meal in its own right! Layers of thinly sliced potato, smoky bacon, mushroom and leeks, slowly roasted in delicious herby stock, all the flavours infuse together, with a crispy crunchy topping. So simple and easy to do, this recipe is perfect. You can have Potato, Bacon and Leek Gratin using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Potato, Bacon and Leek Gratin

1. It's of rashes of good quality bacon, thinly sliced.
2. You need of / 4large potatoes, thinly sliced.
3. It's of large leek, thinly sliced.
4. Prepare of mushrooms, thinly sliced.
5. You need of good quality stock (if using stock cubes use 2 or 3).
6. You need of mixed herbs.
7. Prepare of Salt & pepper, sprinkled between the layers.

This is one-pot cooking at its best. Nothing more than a crisp green salad or side of sautéed greens is needed for a satisfying dinner. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Wash the leeks to remove any grit and slice thinly crosswise.

Potato, Bacon and Leek Gratin step by step

1. First of all chop/slice up the potato, if you have a mandolin use this as it makes it much easier, as you are slicing, place them into a large bowl of cold water.  (This stops the potatoes from going brown)
Then chop or slice the bacon, mushrooms and leeks, leave to one side..
2. .
3. Take the gratin/casserole dish, start the layering process with the potatoes, make sure that the potatoes overlap one another.  Once the layer is complete, sprinkle the leeks, bacon and mushroom over the potatoes, then repeat the process adding at little salt and pepper and mixed herbs as well over each potato layer..
4. .
5. Once the dish is full, top  up with hot stock mixture, it should just reach the very top of the potatoes, but not over the top as it will bubble over otherwise. Wrap the dish with foil, be careful not to pack it too tightly on the top layer of potatoes as it will stick to them whilst cooking.  Place in the oven for 1 hour..
6. After an hour take off the foil and place back into the oven to finish cooking and brown, I put mine back into the oven for 20 more minutes.You may need it to go in longer.  Test the potatoes with a knife to check that they are cooked all the way through.  If the potatoes are browning too much, just replace the foil back over to stop them from burning).
Serve and enjoy, this is delicious as it is served with crusty bread to dip in the delicious juices, with a side of broccoli and asparagus..

Layer the rounds in the gratin dish. Arrange half of potato slices in a single layer in bottom of skillet or a gratin dish; top evenly with half of leek mixture. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese. In a large non-stick skillet over medium heat, melt butter, then add leeks. Place potatoes in a Dutch oven and cover with water.