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Potato, Leek and Bacon Au Gratin

This Potato Leek and Bacon au Gratin is the perfect everyday or special occasion side dish with its potatoes, leeks, and bacon in a creamy cheese sauce.

This Potato Leek and Bacon au Gratin is the perfect everyday or special occasion side dish with its potatoes, leeks, and bacon in a creamy cheese sauce. https://www.lanascooking.com/potato-leek-bacon-au-gratin/

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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 a few years ago when I was asked to come up with a new recipe using Sargento shredded cheese. Since cheddar is one of my most favorite kinds of cheese, I thought their cheddar blend would be the perfect choice for an au gratin. It definitely was! 

Now let’s get started on that delicious gratin!

How to Make Potato Leek and Bacon au 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.

Slice potatoes for Potato Leek Bacon Au Gratin

Peel the potatoes and slice as thinly as possible. I use a mandolin for this but a sharp knife works just as well.

Prep leeks for Potato Leek Bacon Au Gratin

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 the leeks from the pan and set them aside.

Make cheese sauce for Potato Leek Bacon au Gratin

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 the cheddar blend cheese stirring until melted. Reserve the remaining cheese for the topping.

Add leeks bacon and potatoes for Potato Leek Bacon au Gratin

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 Potato Leek Bacon au Gratin to baking dish

Transfer the mixture to a greased baking dish. Cover with foil and bake for 1 hour.

Topping for Potato Leek Bacon au Gratin

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!

More Thanksgiving Side Dish Recipes on Lana’s Cooking:

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

This Potato Leek and Bacon au Gratin is the perfect everyday or special occasion side dish with its potatoes, leeks, and bacon in a creamy cheese sauce. https://www.lanascooking.com/potato-leek-bacon-au-gratin/

Potato Leek and Bacon au Gratin

Potatoes, leeks, and bacon combine with a creamy cheddar cheese sauce for this holiday worthy side dish.
5 from 1 vote
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Course: Side Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 535kcal
Author: Lana Stuart

Ingredients

  • 4 slices cooked crumbled bacon
  • 4 tablespoons butter divided
  • 1 cup cleaned sliced leeks
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups milk
  • 7.5 ounces Cheddar cheese blend
  • 6 medium Russet potatoes peeled and thinly sliced
  • cup dry bread crumbs

Instructions

  • Preheat the oven to 350 degrees.
  • In a large 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 sliced potatoes, leeks, and bacon. Stir until thoroughly mixed being careful not to break the potato slices.
  • 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.

Notes

Nutrition Information

Serving 1 | Calories 535kcal | Carbohydrates 72g | Protein 19g | Fat 19g | Saturated Fat 10g | Polyunsaturated Fat 7g | Cholesterol 52mg | Sodium 837mg | Fiber 5g | Sugar 2g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally sponsored by Sargento.

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14 Comments

  1. Angela {Mind Over Batter} says:

    Sweet mother of cheese! I use the Sargento brand of cheeses all the time. This gratin must be out of this world!

  2. Carol at Wild Goose Tea says:

    I use this brand of cheese all the time. I haven’t picked up this blend yet or even seen it. But I am generally whizzing thru the store after work, so I am task oriented. Very very nice change up of an old and very popular favorite. I love potatoes fixed in this manner.

  3. Kirsten/ComfortablyDomestic says:

    Potatoes au gratin are the best side dish ever invented. Of course the addition of bacon and leeks makes it all the better. My favorite way to eat potatoes au gratin? Cold. Straight out of the fridge for breakfast.

  4. Lana Stuart says:

    That blend would be so good with cauliflower, Angie!

  5. foodwanderings says:

    This oozy cheesy potato leek gratin looks incredible, Lana. I am such a savory person as you know and potatoes are so comforting in any shape and form. Did you know leek is very popular in Israel?

    1. Lana Stuart says:

      I had no idea, Shulie! I always think of leeks as such a European ingredient. Always learning from you :-)

  6. Renee - Kudos Kitchen says:

    Potatoes, leeks, bacon and cheese? This is what my dreams are made of!!!
    What a fantastic recipe, Lana!

    1. Lana Stuart says:

      Definitely dreamy ingredients, Renee! Pure comfort.

  7. Ginny McMeans says:

    Well, you did Sargento good! This recipe looks delicious and is pure comfort!

    1. Lana Stuart says:

      Most definitely comfort food, Ginny. The Sargento blend was perfect in this.

  8. Thank you for the nice recipe.

    1. Lana Stuart says:

      You’re welcome, Liz! Thank you for visiting and reading my blog.

  9. This is way more fun than the average gratin! It looks so cheesy and delicious!

    1. Lana Stuart says:

      Thanks, Sues! And you’re right, it’s way more fun than plain old potatoes au gratin!