Potato Gratin with Gruyère, Bacon, and Leeks

This potato gratin side dish with Gruyère, bacon, and leeks is perfect for your holiday table. 

Take advantage of the fresh leeks and Yukon Gold potatoes that are abundant in the fall and treat your family to this amazing potato side dish. 

Ingredients Needed:

Yukon Gold potatoes. You can either peel them or leave them unpeeled. I didn't bother peeling them because their skin is so thin. You cannot tell once the dish is baked. 

Leeks. They are in the onion family and kind of look like really fat scallions. Their flavor is very mild. 

Heavy cream, salt, pepper, thyme, nutmeg, and unsalted butter. 

Bacon. You will need about 3 ounces of bacon, cooked and chopped. Save some of the bacon fat for cooking the leeks. 

Gruyère cheese. To me, this is the perfect casserole cheese (I just used in in an amazing corn casserole). I'm in love with the stuff. If you can't find it, you can substitute Comté or Swiss cheese. 

For the topping, you will need freshly grated Parmesan cheese along with some panko bread crumbs. 

The potatoes in this gratin are layered with a mixture of the leeks, bacon, and cheese. 

Tips for Making this Potato Gratin:

First, simmer the potato slices and the cream together in a skillet until the potatoes are just beginning to get tender. 

Next, after you have cooked the bacon, cook the leek slices in reserved bacon fat until tender. 

After that, layer the potatoes the cheese, the leeks, and the bacon in a casserole pan and top it with more potatoes. 

Finally, top everything with a mixture of Parmesan, butter, and panko bread crumbs and bake the gratin for about 25 minutes. 

Be sure to let the casserole rest for a few minutes so that the potatoes can absorb all of the cream and get all luscious. 

This potato gratin is pretty incredible. It goes great with roasts and steaks and it is great for potlucks. 

This recipe can easily be doubled, and leftovers are still fabulous. 

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D's Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

• Air Fryer Brussel Sprouts with Bacon from Cheese Curd In Paradise
• Air Fryer Brussels Sprouts from An Affair from the Heart
• Apple and Chestnut Stuffing from Hezzi-D's Books and Cooks
• Homemade Rice Pilaf from Kathryn's Kitchen Blog
• Instant Pot Mashed Cauliflower from The Spiffy Cookie
• Old-Fashioned Candied Yams from Palatable Pastime
• One Pot Brussels Sprouts with Lemon Orzo from A Kitchen Hoor's Adventures
• Pineapple Casserole from A Day in the Life on the Farm
• Potato Gratin with Gruyére, Bacon, and Leeks from Karen's Kitchen Stories
• Puff Pastry Wrapped Asparagus Bundles from Blogghetti
• Pumpkin Methi Luchi from Magical Ingredients
• Roasted Pepitas from Art of Natural Living
• Twice Baked Potato Casserole from Hostess At Heart

Potato Gratin with Gruyère, Bacon, and Leeks

Yield: 8 servings

Author: Karen's Kitchen Stories

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

This potato gratin side dish with Gruyère, bacon, and leeks is perfect for your holiday table.

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, cut into 1/8 inch slices
• 1 1/2 cups heavy whipping cream
• Salt and freshly ground black pepper
• 3 ounces of bacon
• 2 medium leeks, white and light green parts only, thinly sliced, rinsed in cold water, drained, and patted dry
• 4 ounces Gruyère cheese, freshly grated
• 2 teaspoons chopped fresh thyme
• 1/8 teaspoon nutmeg powder
• 1/2 cup panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons melted butter

Instructions

1. Spray and 8 inch by 8 inch square casserole with spray oil. Heat your oven to 400 degrees F.
2. In a large skillet, combine the potatoes, the cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and simmer, covered but vented, for about 10 minutes. The potatoes should be barely softened.
3. In the meantime, cook the bacon in a 10 inch skillet. Drain on a paper towel lined plate. Save about 2 tablespoons of the bacon fat in the pan and heat it over medium low heat. Add the leeks and cook them until tender and slightly browned. Season with salt and pepper.
4. Crumble the bacon.
5. Transfer half of the potatoes to the casserole dish and then top with cooked leeks, crumbled bacon, grated Gruyère, thyme, and nutmeg. Top with the rest of the potatoes, spreading them evenly. Add any leftover sauce from the potatoes.
6. In a small bowl, combine the bread crumbs, Parmesan, and melted butter and sprinkle the mixture over the potatoes.
7. Bake, uncovered, for 25 to 30 minutes, until browned and the potatoes are tender and cooked through.
8. Let the casserole rest for 10 minute before serving.

Nutrition Facts

Calories

387.41

Fat (grams)

29

Sat. Fat (grams)

16.72

Carbs (grams)

22.72

Fiber (grams)

2.52

Net carbs

20.2

Sugar (grams)

3.12

Protein (grams)

10.37

Sodium (milligrams)

297.88

Cholesterol (grams)

83.29

https://www.karenskitchenstories.com/2022/11/potato-gratin-with-gruyere-bacon-and.html

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Adapted from an ad in Fine Cooking for the Wolf countertop oven originally published in 2016. The magazine, sadly, is no longer being published.