yield: 8-10
prep time: 25 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 25 MINUTES
These Cheesy Potatoes with bacon and leeks are packed with creamy goodness, and make a great side dish for any holiday or special occasion dinner! This comfort food casserole is a tried and true family favorite! Family and friends will be begging you for the recipe!
Ingredients
- Butter or nonstick cooking spray
- 3 pounds russet potatoes
- 1 cup light cream
- 1 cup chicken broth
- 1/4 cup horseradish
- 2 teaspoons Dijon mustard
- 3/4 cup Gruyere cheese
- 3/4 cup Fontina cheese
- 3 slices of bacon, cooked and crumbled
- 1 leek, including part of the green section, sliced into skinny rounds, sauteed
- salt and pepper
Instructions
- Preheat your oven to 400 degrees. Prepare a 9″ x 13″ baking dish by spraying with cooking spray or greasing with butter.
- Combine light cream, chicken broth, Dijon mustard and horseradish. Whisk to combine; set aside.
- Grate cheeses; set aside.
- Peel potatoes and slice with food processor into thin slices. (You will need a special attachment for this).
- Strain your light cream / chicken broth mixture through wire mesh strainer into another bowl. The horseradish will be left behind in the strainer. You will not need it for the rest of the recipe.
- Place about 1/3 of your potatoes in your prepared baking dish. Sprinkle with salt and pepper. Top with 1/3 of the cheese mixture, and then pour approximately 1/3 of the light cream / chicken broth mixture over the top of the potatoes.
- Repeat layers two more times.
- Bake for approximately 1 hour, until potatoes are fork tender. Tthe top should be golden brown and little crusty.
- While potatoes are baking, cook 3 slices of bacon, drain and crumble. Reserve about 1 tablespoon of bacon grease to cook leek rounds. Once softened, drain on paper towels.
- When potatoes have about 5 minutes left to cook, top with bacon and leeks.
- Cool for 10 minutes or so before serving. If you don’t plan to serve right away, cover with aluminum foil until ready to serve.
