Bacon & Leek Potato Gratin

Name: Bacon & Leek Potato Gratin
Prep time: 15 min
Cook time: 75 min
Yield: 6
Ingredients: 3/4 tsp Salt; 1/2 tbsp Butter; 2lb / 1kg Maris Pipers/Russets ((or other starchy/baking potato)); 1lb / 500g Leeks, (trimmed & finely diced (weight of whole leeks BEFORE trimmed)); 7oz / 200g Bacon, (finely diced (smoked or unsmoked, can also sub pancetta)); 2 cups / 200g Gruyere, (grated and divided into two portions (1 cup for the layers, 1 cup to finish on top); 1 1/4 cups / 300ml Double/Heavy Cream; 1 1/4 cups / 300ml Whole Milk ((don't sub skimmed or semi-skimmed)); 1/4 tsp EACH: Ground Nutmeg, Black Pepper

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Easy cheesy potato gratin loaded with bacon and leeks. This truly is the ultimate side dish!

By: Dontgobaconmyheart (via Dontgobaconmyheart)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 75 mins

Yields: 6

Ingredients

3/4 tsp Salt
1/2 tbsp Butter
2lb / 1kg Maris Pipers/Russets ((or other starchy/baking potato))
1lb / 500g Leeks, (trimmed & finely diced (weight of whole leeks BEFORE trimmed))
7oz / 200g Bacon, (finely diced (smoked or unsmoked, can also sub pancetta))
2 cups / 200g Gruyere, (grated and divided into two portions (1 cup for the layers, 1 cup to finish on top)
1 1/4 cups / 300ml Double/Heavy Cream
1 1/4 cups / 300ml Whole Milk ((don't sub skimmed or semi-skimmed))
1/4 tsp EACH: Ground Nutmeg, Black Pepper

Instructions

In a medium-sized pot over low-medium heat fry bacon until crisp with the fat rendered. Discard most of the fat, leaving a little behind to fry the leeks. Raise heat to medium, then add in leeks and continue frying until soft. Remove everything from the pot and place to one side.
Pour milk and cream into the pot then add salt, pepper and nutmeg. Bring to a very gentle simmer and allow to infuse for 5 or so mins, just until it starts to thicken. Don't allow it to rapidly bubble or foam, this risks the liquid curdling.
Meanwhile, peel and slice your potatoes into very thin rounds (approx 3-4mm or 1/8"). I find this easiest by slicing a thin layer off the base of the potato to stabilize it when cutting. You can also use a mandoline.