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Potato gratin with bacon and leek

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Ingredients for 4 servings:

  • 750 g jacket potatoes
  • 300 g mushrooms
  • 125 g bacon, diced
  • 1 stalk(s) leek
  • 250 ml vegetable stock
  • 300 g cream cheese with herbs
  • 100 g cheese, grated
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sinfully delicious

Peel and slice the potatoes. Clean and slice the mushrooms. Slice the leeks. Fry the bacon in a pan without fat, add the mushrooms, and cook over medium heat until almost no liquid remains in the pan. Then add the leek rings and sauté for about 5 minutes. Deglaze with the stock and melt the cream cheese into the mixture. In a greased baking dish, alternate the potato slices with the vegetable mixture, sprinkle with cheese, and bake at 200°C for about 20 minutes. Serve with a green or mixed salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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