Deluxe Potato Gratin

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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