Deluxe Potato Gratin

"I think this hearty dish -- like scalloped potatoes but so much better -- is a meal on its own. A small salad on the side adds the finishing touch."
 
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Ready In:
1hr 45mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Preheat the oven to 400 F or 200 degrees C.
  • Peel the potatoes and slice thinly.
  • Wash the starch off them and then pat dry in a cloth.
  • Trim the leeks, discarding the coarse green ends, then slice thinly.
  • Butter a gratin dish and put in half the potatoes and top with all the leeks.
  • Cut the bacon into strips, fry until crisp, and then put the bacon over the leeks.
  • Briefly fry the sage leaves in the leftover bacon fat until browned and crisp.
  • Scatter over the leeks, along with the bacon fat.
  • Grate the cheese directly over the top of the dish and then cover with the rest of the potatoes.
  • Heat the stock and pour it over the potatoes until it reaches the top layer, but do not submerge them.
  • Season with salt and pepper and dot with most of the remaining butter.
  • Smear the last of the butter on a sheet of waxed paper and lay it, buttered side down, on top of the dish.
  • Cook for 45 minutes.
  • Remove and check with a skewer that the potatoes are nearly cooked.
  • Mix the mustard with the creme fraiche and pour it over the gratin, smoothing with a rubber spatula to spread it evenly.
  • Place the dish back in the oven without the paper for a further 15 minutes or until it is golden, bubbling and cooked through.
  • Serve immediately.

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Reviews

  1. Thankyou Sackville, I printed this off May 2003 and have cooked it three times for special occasions. We use it as an add on dish to go with our meal. The use of sage leaves is great but so far I have pulled the leaves out of the bacon fat and dicarded the fat. I recommend this dish, on it's own or as an add on.
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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