This month’s issue of Fine Cooking has a fabulous article about Potato Gratin. It’s essentially a blueprint for building great gratins, one layer at a time. I chose to go with a Bacon, Leek & Potato version with Gruyere cheese and a bread crumb topping. The best thing about this recipe is it’s versatility – you can change it up to suit your tastes. Swap out broccoli for the flavor layer and use cheddar instead of Gruyere. Or layer in Bacon & Mushrooms and top with Fontina cheese. The possibilities are as deep as your imagination – or your well-stocked refrigerator. That said, I’m partial to this version. My husband and I ate nearly three-quarters of it the first time I made it! It’s that good...
Housekeeping note: this will be my last post until the week of October 13. Husband and I are going on our delayed honeymoon in heavenly Hawaii. Aloha!
Click here to download and print a pdf of this recipe:
Bacon, Leek & Potato Gratin