Two potato, three cheese gratin

Serves 12 servings

Ingredients

12 strips bacon, cut into 1/2-inch pieces

2 Tbs. butter

4 cloves garlic, minced

4 cups thinly sliced leeks, white and light green parts only

2 tsp. dried thyme leaves

4 Tbs . grainy Dijon mustard

3 cups heavy whipping cream

2 lbs. each, sweet potatoes and Yukon Gold potatoes

1 cup each, freshly grated Parmesan, Asiago and Gouda cheese

4 Tbs. finely chopped chives

Instructions

1. Preheat oven to 400 degrees.
2. Lightly butter a 13 x 9 x 2-inch or equivalent shallow 3-quart baking dish.
3. In large skillet over medium-high heat, cook bacon, until crisp. Transfer to paper towel-lined plate; set aside. Drain off fat from skillet, reserving brown bits; reduce heat to medium and melt butter.
4. Add garlic and leeks; cook stirring often for about 3 to 5 minutes or until slightly softened. Remove from heat; season with thyme and stir in mustard and cream; set aside.
5. Peel and slice potatoes into slices about 1/8-inch thick and place one-third of the potatoes into prepared dish; sprinkle with half of the reserved bacon.
6. Spoon half of the leek mixture over top. Repeat layer of potatoes, bacon, and leek mixture. Top with remaining potatoes.
7. Cover with aluminum foil and bake for about 40 to 50 minutes or until potatoes are tender when pierced with a knife.
8. Remove foil and sprinkle with cheese; bake for 8 to 10 minutes or until cheese melts and sauce is bubbly.
9. Let stand for 5 min before serving. Sprinkle with chives.

Source: Recipe and photo adapted from the Dairy Farmers of Canada

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