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Bacon Au Gratin Potatoes with Leeks

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5 from 1 review

These bacon leek au gratin potatoes are creamy, cheesy, and packed with smoky bacon flavor. Layers of tender Yukon gold potatoes are baked in a rich Gruyère and cheddar sauce for the ultimate comforting side dish.

  • Author: Kylie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stove Top + Oven
  • Cuisine: American

Ingredients

Units Scale
  • 12 ounces bacon, diced
  • 2 medium leeks, white and light green parts only, sliced
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 3 cups half and half
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1 teaspoon Dijon mustard
  • 8 ounces shredded sharp white cheddar cheese
  • 8 ounces shredded Gruyere cheese
  • 2 pounds Yukon gold potatoes, sliced 1/8" thick
  • slices chives for garnish

Instructions

  1. Preheat oven to 375 degrees.

  2. Cook bacon in a large skillet over medium heat until crisp. Use a slotted spoon to remove bacon, leaving the drippings in the pan.
  3. Add leeks and cook for 5 minutes, stirring occasionally. Remove from pan and set aside with bacon.
  4. Add butter to the pan and melt. Whisk in the flour and cook for 1 minute, whisking constantly, until it turns lightly golden.

  5. Slowly whisk in the half and half until it combines with the roux and is smooth and creamy. Cook for 4-5 minutes, stirring occasionally, until it thickens slightly.

  6. Stir in the garlic powder, onion powder, salt, pepper, thyme, sage, and Dijon. Turn heat to low and mix in shredded cheddar cheese and half the Gruyère, stirring until smooth. Season to taste with salt and pepper.

  7. Pour half the cheese sauce into the bottom of a baking dish. Add half the bacon and leeks.
  8. Arrange the potato slices vertically in snug rows, overlapping like fallen dominoes.
  9. Tuck the remaining bacon and leeks in between the potatoes. Reserve some of the bacon for garnish if you like.
  10. Pour the remaining sauce over the casserole. Top with the remaining Gruyere cheese.
  11. Brush a piece of foil with butter or oil (to prevent the cheese from sticking) and tightly cover the casserole, oiled side down.
  12. Bake for 1 hour.
  13. Remove foil and bake for another 35-45 minutes or until potatoes are super tender and the sauce is bubbly around the edges.
  14. Let sit for 10 minutes before serving to allow the sauce to thicken. Garnish with the remaining bacon and fresh sliced chives enjoy!
  15. If you loved this recipe, please leave a 5-star rating and review below!

Notes

  • Shred cheese yourself instead of using pre-shredded cheese for a smoother sauce and better flavor.

  • Let the gratin rest before serving so the sauce can thicken and set.

  • Place a large baking sheet on the rack underneath the casserole if you’re using a smaller baking dish (in case it overflows with delicious creamy sauce as it bubbles in the oven).

  • If the cheese is getting too brown on top before the potatoes are fully cooked through, tent it loosely with a sheet of aluminum foil.

Nutrition

  • Serving Size: 1/8 of the casserole
  • Calories: 573
  • Sugar: 6 g
  • Sodium: 931.7 mg
  • Fat: 38.1 g
  • Carbohydrates: 32.1 g
  • Fiber: 2.6 g
  • Protein: 25.3 g
  • Cholesterol: 95.2 mg

Find it online: https://midwestfoodieblog.com/bacon-leek-au-gratin-potatoes/