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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is by far my most favorite potato gratin, I came up with it while doing a project for Germany in my culinary school. Ingredients:
2 - lbs_potatoes, sliced |
7 - oz_bacon, smoked, sliced |
tt_salt |
tt_pepper |
2 - ea_garlic cloves |
1 - ea_onion |
18 - oz_leeks |
pinch_nutmeg |
12 - oz_gruyere cheese |
14 - fl.oz_whipping cream |
2 - tsp_fresh thyme (plus a little for garnishing) |
Directions:
1. Peel and thinly slice potatoes place in water and set aside. (use mandoline)
2. Cut leeks into rings and place in bowl of water to wash them.
3. Place washed leeks into boiling salt water for about two minutes. Drain & set aside.
4. Slice bacon into 1 1/2 (4cm) wide slices, cook and set aside. (Reseve a little fat to grease baking dish with)
5. Slice 8 oz of cheese thinly into 1 1/2 (4cm) wide slices and set aside. (Grate 4oz to sprinkle on top)
6. Rub baking dish with rendered fat from bacon.
7. Chop Onion and garlic, saute and scatter onions in prepared baking dish and put garlic in cream mixture.
8. Layer in a shingle like pattern the potatoes, bacon and cheese slices.
9. In a saucepan heat the cream, garlic, thyme, salt and pepper; pour over potatoes, bacon and cheese.
10. Place uncovered in the oven for about one hour; top with more cheese towards the end of baking.
11. Garnish with fresh thyme before serving.
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