- Prep time 20 minutes
- Total time 1 hour & 20 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large skillet, heat oil over medium heat. Add leek and cook, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to bowl; set aside. In same skillet over medium heat, cook bacon until crisp, 6 to 8 minutes. Drain on paper towel-lined plate; set aside.
Drain fat from skillet; wipe clean. Add potatoes, broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Preheat oven to 400°F; grease 9- x 13-inch baking dish. Using slotted spoon, transfer half of the potatoes to prepared baking dish. Sprinkle with 1 cup of the Gruyère, and reserved leek and bacon; top with remaining potatoes. Pour cooking liquid over top.
In bowl, stir together remaining Gruyère, the bread crumbs and butter. Sprinkle over potato mixture. Bake until sauce is bubbling and topping is golden, 25 to 30 minutes.
Nutritional facts PER EACH OF 10 SERVINGS about
- Fibre 2 g
- Sodium 319 mg
- Sugars 2 g
- Protein 9 g
- Calories 295
- Total fat 18 g
- Cholesterol 56 mg
- Saturated fat 10 g
- Total carbohydrate 25 g
