Ingredients for Deluxe Potato Gratin
- 2 lbs Yukon Gold potatoes
- 2 medium leeks
- Streaky Bacon
- Hard Cheese
- Chicken Stock
- 2 tablespoons butter, plus extra for greasing the dish
- Mustard Seeds
- ¼ cup crème fraîche
- Sea Salt
- Black Pepper
- Fresh Sage Leaf
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How to Make Deluxe Potato Gratin
- Preheat oven to 400°F (200°C).
- Peel and thinly slice 2 lbs Yukon Gold potatoes.
- Rinse the sliced potatoes under cold water to remove excess starch. Pat them completely dry with a clean kitchen towel.
- Trim the dark green ends from 2 medium leeks. Thinly slice the white and light green parts.
- Generously butter a 9x13 inch gratin dish.
- Layer half of the sliced potatoes in the prepared dish.
- Evenly distribute the sliced leeks over the potatoes.
- Cook 4 slices of bacon until crispy. Crumble and spread over the leeks.
- In the bacon fat remaining in the pan, sauté 4-6 fresh sage leaves until crispy. Scatter over the leeks.
- Pour any remaining bacon fat over the leeks.
- Grate 1 cup of Gruyère cheese (or your favorite melting cheese) over the leeks and bacon.
- Top with the remaining potato slices.
- Heat 1 ½ cups of chicken or vegetable stock and gently pour over the potatoes until it just reaches the top layer. Do not submerge.
- Season generously with salt and pepper. Dot the top with 2 tablespoons of butter.
- Place a sheet of waxed paper, butter-side down, on top of the gratin.
- Bake for 45 minutes.
- Remove the waxed paper. Check for doneness with a skewer; potatoes should be nearly tender.
- In a small bowl, whisk together ¼ cup crème fraîche and 1 tablespoon Dijon mustard.
- Pour the mustard mixture evenly over the gratin, spreading it with a rubber spatula.
- Return to the oven (without the waxed paper) for 15-20 minutes, or until golden brown, bubbling, and cooked through.
- Let stand for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
52g
Fat
189g
Carbs
31g
