This is a sponsored post written by me on behalf of Sargento. All opinions are 100% mine.
Looking for a great side dish for your Thanksgiving dinner? If you are, then I have something really delicious to share with you! A Potato, Leek, and Bacon Au Gratin! Layers and layers of potatoes with earthy leeks, bacon, and best of all – cheese! Now really, who doesn’t like all of those things? Kids will eat this until you force them to stop and the adults are nearly as enthusiastic. Just imagine this drool-worthy dish alongside your Thanksgiving turkey. Pretty darned near perfect!
This dish came about when I was asked recently to come up with a new recipe using Sargento Shredded Cheese. Since cheddar is one of my most favorite kinds of cheese, I thought the Chef Blends 4 State Cheddar would be the perfect choice for an au gratin. It definitely was! It’s a great blend of four all-American cheddar cheeses from Wisconsin, New York, California, and Vermont and that combination was perfect in this au gratin. Did you know that Sargento makes 30 varieties, unique blends, and distinct cuts of cheese? And their shredded natural cheese is always cut from blocks of 100% real, natural cheese. It’s a huge time saver for holiday meal prep.
Now let’s get started on that delicious gratin!
Preheat the oven to 350 degrees.
Cook and crumble the bacon and set aside. I happened to have some left from breakfast and used it in the recipe. You could also use the pre-cooked bacon available at your grocery store if you’d like.
Peel the potatoes and slice as thinly as possible. I use a mandolin for this but a sharp knife works great, too!
For one cup of sliced leeks, you’ll need about one large or two medium leeks. Remove any wilted outer leaves and tough, dark green upper leaves. Slice the leek lengthwise once and then crosswise into about 1/2″ slices. Wash thoroughly to remove any dirt between the layers. Drain on a paper towel.
In a large deep skillet, melt 1 tablespoon of the butter over medium high heat. Add the leeks and saute for 5-6 minutes or until wilted but not browned. Remove leeks from the pan and set aside.
In the same pan, melt the remaining butter over medium heat. Add the flour, salt, and pepper and whisk together until smooth. Cook for one minute. Slowly add the milk, whisking constantly. Bring the mixture to a boil. Cook, stirring constantly, for 2 minutes or until thickened.
Remove the pan from the heat and add 1 1/2 cups of Sargento® Chef Blends™ 4 State Cheddar® stirring until cheese is melted. Reserve the remaining cheese for the topping.
Add the reserved leeks and bacon along with the sliced potatoes. Stir until thoroughly mixed being careful not to break the potato slices any more than necessary.
Transfer the mixture to a greased baking dish. Cover with foil and bake for 1 hour.
In a small bowl, combine the remaining cheese with the bread crumbs. Carefully remove the baking dish from the oven and evenly sprinkle the top with the bread crumbs and cheese mixture. Return to the oven and bake uncovered for an additional 30-40 minutes or until the potatoes are tender.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
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All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More Thanksgiving side dish ideas you might enjoy from around the internet:
- Thanksgiving Green Bean Salad from Kalyn’s Kitchen
- Twice Baked Sweet Potato Skins with Pecan Streusel from Closet Cooking
- Roasted Brussels Sprouts with Bacon from Nom Nom Paleo
- Perfect Mashed Potatoes from Simply Recipes
- Classic Sage and Onion Stuffing from The Kitchn
- Fresh Green Bean Casserole from Brown Eyed Baker
- Perfect Cranberry Sauce from Food Network
What I was up to…
- One year ago: Prosciutto Ricotta Pinwheels
- Two years ago: Oyster Stew
- Three years ago: Chicken Pot Pie
- Four years ago: Cheesy Chili Cornbread
- Five years ago: Braggin’ on BeeBop