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Potato-Leek Gratin w Canadian Bacon

By Markux, member

Posted: November 20th, 2012

A basic potato gratin can be customized by adding other root vegetables, meats, cheeses, and herbs. Created Using: Potato Gratin
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2-1/2 lb. Yukon Gold potatoes, peeled and sliced into 1/8-inch thick rounds
1-1/4 cups whole or lowfat milk
1-1/4 cups lower-salt chicken broth
Kosher salt
Freshly ground black pepper
2 Tbs. butter, oil, or bacon or pancetta fat
3 medium leeks, white and light-green parts only, thinly sliced
4 oz. Canadian bacon, chopped
3 oz. grated Cheddar
3 oz. grated Emmentaler
1 to 2 Tbs. chopped fresh parsley
2 to 3 tsp. chopped fresh thyme
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter
1/4 cup finely grated Parmigiano-Reggiano
1/4 to 1/2 cup coarsely chopped almonds

Position a rack in the center of the oven and heat the oven to 400 degrees F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, milk and broth, 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, heat butter or oil over medium-high heat and saute leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper.

Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Layer on the leeks, Canadian bacon, Cheddar, Emmentaler, chopped fresh parsley, and chopped fresh thyme. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano and almonds, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it's bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.


Comments (1)

tablemanners writes: I was looking for a recipe to use up some excess Canadian bacon and found this one. I used the peameal bacon from Canada which I prefer over anything the US offers as Canadian bacon. I also used aged English cheddar which I prefer over American cheddar. Only complaint is I had to add extra liquid and I also cooked covered in the oven for 30 minutes and then another 5 to 10 minutes till the top crisped to a nice golden brown. Use quality ingredients and this will be one of the finest dishes you'll ever make. This blend of fresh herbs and aged cheeses is just unbeatable. Posted: 10:20 am on February 19th

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