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! It’s a tried and true family favorite….friends and family will be begging you for the recipe!
My late father-in-law was always in charge of holiday cooking. Without fail, this is the one recipe that my daughter asked for every holiday. My father in law always made it especially for her because he knew how much she loved it.
The version he made usually didn’t have bacon (or leeks). But then one Thanksgiving, he made everything (and I mean every dish!) with bacon, which was a big highlight for my oldest son.
Since then, my son has been asking for a repeat of that dinner. It has kind of become a running joke in our family that bacon makes everything taste better. And really, doesn’t it?!
Thanks to that Thanksgiving, I started adding a little bacon to these cheesy potatoes. The leeks are a new addition. There are almost never any leftovers…this recipe is a sure thing!
COOKING TIPS THAT MAKE A DIFFERENCE
This cheesy potatoes recipe is easy to make, but I do have a couple of tips for you.
When you slice your potatoes, if they sit for even a few minutes, you will probably find that they start to turn pink. They’re safe for you to eat, but who wants to eat pink potatoes? All you have to do is give them a good dunk in a cold water bath. When you’re ready to use them, just drain them and pat them dry.
My other tip is when you are straining the horseradish from the light cream and chicken broth mixture, use a wire mesh strainer. The horseradish gives the liquid a nice flavor, but if you add too much of it back to the liquid mixture, the flavor can be overpowering. The wire mesh keeps most of it from getting through.
PERFECT FOR SPECIAL OCCASIONS AND THE HOLIDAYS
These Cheesy Potatoes are a tried and true family favorite. The perfect comfort food casserole, they are a wonderful side dish for any special occasion. Don’t they look delicious?!
OTHER HOLIDAY SIDE DISHES YOU MAY ENJOY:
This Rice Pilaf recipe was inspired by my husband’s Lebanese roots. It’s an elegant, easy-to-make side dish…the perfect addition to your Thanksgiving, Christmas, or any other holiday or special occasion menu.
- 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
- 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.
When you slice your potatoes, you may find that they turn pink. To avoid making your dish with pink potatoes, simply place the potato slices in a bowl of cold water and drain them when you are ready to use them. The water will turn pink, and the potatoes will return to normal color.
Potatoes Au Gratin with Bacon and Leeks first appeared on Amanda’s Cookin’.