By Gretchen Fayerweather
Extra Thoughts: Gratin translates to a “lightly browned crust”, and it is often assumed that it means “cheese added”. While cheese is not in this dish, you can certainly add it!
Ingredients:
24 fluid ounces chicken or vegetable stock (water can be substituted)
2 pounds, potato, thinly sliced
2 leeks thinly sliced into rounds
2 Tablespoons butter or pan spray
4 slices thick cut bacon, diced
3 Tablespoons heavy cream (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Heat oven to 350F. Place stock in a large pot, bring to a boil.
2. Leeks: Remove top greens and root. Then slice long ways. Dip in a bowl of water to rinse, then lift out. Slice thinly. Add leeks and potatoes to the boiling stock.
3. Bring back to a boil for 5 minutes, drain well, keeping the stock for later use. Meanwhile, butter or spray a large baking dish.
4. Layer the leeks and potatoes, then sprinkle the diced bacon over the top.
5. Season with salt and pepper, pour over 6 ounces of the saved stock, add the cream (if using) and cover with foil.
6. Bake for 40 minutes, uncovering halfway through so that the bacon crisps. Can be made up to 1 day ahead and chilled.
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Baking dish / casserole dish
– Large pot
– Foil
– Measuring spoons