This recipe is sure to be a hit with dinner guests.
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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
Ingredients
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Instructions
- 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.
- Heat the oven to 350F.
- Spread about one third of the potatoes in the bottom of a 2-quart heavy baking dish. Season with salt, pepper and nutmeg.
- Spread about half of the leeks and half of the bacon on the potatoes.
- Top with another one third of the potatoes. Season again with salt, pepper and nutmeg.
- Top with the remaining leeks and bacon. Arrange the remaining potatoes on top and season.
- 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.
- Cover the dish loosely with foil and bake in the oven for about 30 minutes, or until potatoes get tender.
- 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.
- Let cool for about 15 minutes before serving.
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