Leek, Bacon & Gruyere Potato Bake
8-10
servings1
hour45
minutesA festive spread without a potato dish is borderline criminal and so every year we try and switch up how we serve this versatile super veg. This year this bacon, Gruyère and leek potato bake took the spot.
It really steals the show.
Ingredients
200g Bacon, finely diced
500g Leeks, trimmed & finely diced
1 kg roasting potatoes, peeled and thinly sliced
- Bechamel
250g gruyere cheese, grated
1 tsp salt
1/2 tsp ground black pepper
3 tbsp flour
½ tsp garlic powder
½ tsp thyme, chopped
1 ½ cups cream
3 cups of milk
Directions
- In a medium-sized pot over low-medium heat fry bacon until cooked, remove some of the fat and then add in the leeks, cook until soft. Remove everything from the pot and place to one side.
- Bechamel
- For the bechamel add the butter, once it's melted add the flour and salt and spices and whisk until it's browned slightly in color. Then add the milk and mix well to ensure lumps don't form. Cook for 5-8 minutes then add the cream and cheese, cook till the cheese is melted and set aside.
- Ladle a bit of the cheese sauce at the bottom, followed by the sliced potatoes then sprinkle over some of the bacon and leeks and top with the cheese sauce, repeat once more and finish with a layer of potato, cheese sauce and grated cheese.
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