A tried and true family favorite, this Potatoes Au Gratin recipe is packed with cheesy bacon goodness...the perfect comfort food and a wonderful side dish for a special occasion!
1leekincluding part of the green section, sliced into skinny rounds, sautéed
Salt and pepper
Instructions
Preheat your oven to 400 degrees. Prepare a 9" x 13" baking dish by spraying with cooking spray or greasing with butter.
Combine light cream, chicken broth, Dijon mustard and horseradish. Whisk to combine; set aside.
Grate cheeses; set aside.
Peel potatoes and slice with food processor into thin slices. (You will need a special attachment for this).
Strain your light cream / chicken broth mixture through wire mesh strainer into another bowl. The horseradish will be left behind in the strainer, and you will not be using it.
Layer 1/3 of your potatoes in your prepared baking dish. Sprinkle with salt and pepper. Top with 1/3 of the cheese mixture, and then pour approximately 1/3 of the light cream / chicken broth mixture over the top of the potatoes.
Repeat the layering process two additional times.
Bake for approximately 1 hour, until potatoes are fork tender, and the top is golden brown and little crusty.
While potatoes are baking, cook 3 slices of bacon, drain and crumble. Reserve about 1 tablespoon of bacon grease to sauté leek rounds. Once softened, drain on paper towels.
When potatoes have about 5 minutes left to cook, top with bacon and leeks.
Cool for 10 minutes or so before serving. If you don't plan to serve right away, cover with aluminum foil until ready to serve.
Notes
When you slice your potatoes, you may find that they turn pink. To avoid making your dish with pink potatoes, simply place the potato slices in a bowl of cold water and drain them when you are ready to use them. The water will turn pink, and the potatoes will return to normal color.