french creek kitchen
Potato Gratin with Bacon and Gruyere
4 slices bacon, cut into 1/4 inch strips
4 tablespoon butter
1 small onion, cut in half and then into sliced into strips
1 leek, cleaned and cut in half and then sliced into thin half rounds
3 garlic cloves, thinly sliced
2 pounds Yukon Gold potatoes, thinly sliced 1/4 inch thick with a mandolin or knife
1/2 cup chicken stock
1/4 cup heavy cream
1 large thyme sprig
1 large rosemary sprig
2 ounces Gruyere cheese, grated
salt and pepper
Preheat your oven to bake at 350 F.
Place the bacon and 2 tablespoons of the butter in a small saucepan over medium heat. Cook until the bacon renders its fat and starts to crisp up. Add the onion, leeks, 1/2 teaspoon of salt and a few grindings of freshly ground black pepper to the pot and stir to combine. Cook for 8-10 minutes or until the onion is translucent. Melt the remaining two tablespoons of butter in the pan, then remove the pan from the heat and set aside.
Place a 2 quart, shallow baking dish on the counter.
Toss the potatoes in a large bowl with 2 teaspoons of salt and a few grindings of fresh pepper. Add the onion mixture and toss to combine. Place the potato mixture in the gratin dish. Combine the chicken stock and heavy cream and pour into the potato dish. Place the thyme and rosemary sprigs on top and move the pan to the oven.
Bake for 45-60 minutes, or until the liquid is almost absorbed. Remove from the oven and and remove the thyme and rosemary sprigs. Sprinkle the gruyere over the top and bake for another 15-20 minutes or until it is brown on top and bubbling. Remove from the oven and let sit for 10-15 minutes before serving.