The dark green parts of leeks are unpleasantly chewy, so we don’t include them in most
recipes. They are, however, great for flavouring homemade stocks, so save them;
simply remove and set them aside before slicing the white and light green parts.

HANDS-ON TIME
50 minutes
TOTAL TIME
1½ hours
MAKES
8 to 10 servings

INGREDIENTS

• 1 tbsp extra-virgin olive oil
• 1 leek (white and light green parts only), halved and thinly sliced
• 4 strips bacon (see tip, below)
• 1.35 kg yellow-fleshed potatoes, peeled and cut in ¼-inch (5 mm) thick slices
• 1½ cups sodium-reduced chicken broth
• 1 cup whipping cream (35%)
• ½ cup milk
• 3 sprigs fresh thyme
• 2 cloves garlic, thinly sliced
• ½ tsp each salt and pepper
• pinch nutmeg
• 1 cup shredded Gruyère cheese

TOPPING:

• 1 cup fresh bread crumbs
• ½ cup shredded Gruyère cheese
• 2 tbsp unsalted butter, melted

PREPARATION

1. In a large skillet, heat oil over medium heat; cook leek until softened and light golden, about 4 minutes. Transfer to a bowl and set aside.
2. In the same skillet, cook bacon until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and let drain. Chop the bacon and set aside.
3. Drain fat from the pan and wipe it clean.
4. Add potatoes, broth, cream, milk, thyme, garlic, salt, pepper, and nutmeg to the skillet. Bring it just to simmer over medium heat, about 10 minutes.
5. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, until potatoes are fork-tender but still hold their shape, about 12 minutes. Discard thyme.
6. Using a slotted spoon, transfer half of the potatoes to a greased 13- x 9-inch (3 L) baking dish. Sprinkle with Gruyère, leek, and bacon. Top with the remaining potatoes. Scrape cooking liquid over the top.
7. For the topping, stir together bread crumbs, Gruyère, and butter. Sprinkle over the potato mixture.
8. Bake in a 400°F (200°C) oven until the sauce is bubbly and the topping is crisp and golden, 25 to 30 minutes.

NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 295 cal, 9 g pro, 18 g total
fat (10 g sat. fat), 25 g carb, 2 g fibre, 56 mg chol, 319 mg sodium, 686 mg potassium.
% RDI: 20% calcium, 9% iron, 17% vit A, 30% vit C, 10% folate.

TIP FROM THE TEST KITCHEN
Don’t want the bacon? Just leave it out.
The gratin will still be creamy, indulgent
and totally delicious.