Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, potato, bacon and leek gratin. It is one of my favorites. For mine, I am going to make it a bit unique. 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 popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Potato, Bacon and Leek Gratin is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook potato, bacon and leek gratin using 7 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Potato, Bacon and Leek Gratin:
- Make ready 6-8 rashes of good quality bacon, thinly sliced
- Prepare 3 / 4large potatoes, thinly sliced
- Take 1/2 large leek, thinly sliced
- Prepare 6 mushrooms, thinly sliced
- Get 1 pint good quality stock (if using stock cubes use 2 or 3)
- Prepare 1 tbsp. mixed herbs
- Get Salt & pepper, sprinkled between the layers
Repeat until you've used up all the potatoes and leek-bacon mixture. The cream should just cover the potatoes. Welcome to the official Great Home Ideas channel, the destination for all your DIY, Food, Garden, Lifestyle and Pet needs. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top.
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.
Bacon Wrapped Potatoes with Honey Scallion Sauce. In a large bowl, whisk the eggs with the salt and pepper, until well combined. Slowly pour the eggs over the potato, bacon and leek mixture, in the skillet. Potato, leek, and smoked bacon soup is made from the kind of staples that few Irish kitchens are ever without, with the potatoes forming the basis of a rustic and substantial meal in a bowl. The smoky flavor from the bacon gives this soup magnificent depth — and parsley pesto is an updated version of what.
So that is going to wrap it up for this exceptional food potato, bacon and leek gratin recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
