Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, potato, bacon and leek gratin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
How to Make Potato Leek and Bacon au Gratin. Cook and crumble the bacon and set aside. I happened to have some left from breakfast and used it in the recipe.
Potato, Bacon and Leek Gratin is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Potato, Bacon and Leek Gratin is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have potato, bacon and leek gratin using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potato, Bacon and Leek Gratin:
- Make ready 6-8 rashes of good quality bacon, thinly sliced
- Make ready 3 / 4large potatoes, thinly sliced
- Get 1/2 large leek, thinly sliced
- Prepare 6 mushrooms, thinly sliced
- Make ready 1 pint good quality stock (if using stock cubes use 2 or 3)
- Get 1 tbsp. mixed herbs
- Make ready Salt & pepper, sprinkled between the layers
A quick video showing you how to make leek and potato gratin. If you want you can add bacon to this dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. This Potato and Bacon hotpot is a very simple one-pot supper dish made here with leeks.
Instructions to make Potato, Bacon and Leek Gratin:
- 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.
- 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.
- 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.
- 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.
Change it up by using sausage or cooked chicken instead of the Or enjoy it as it is, straight from the pan. I'd call this a hotpot simply because I make a deeper pot of it that a standard gratin - but if you wanted to, it. Wash the leeks to remove any grit and slice thinly crosswise. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin; the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and.
So that is going to wrap it up with this exceptional food potato, bacon and leek gratin recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
