Lyndsay Fogarty
This layered potato dish is a cheesy and delicious alternative to traditional mashed potatoes. The addition of leeks and bacon provides a boost of flavor, and the breadcrumbs give it a nice crunch. Chef Evans recommends salting the leeks from the beginning to help release the flavors. He also notes that the leeks should be cooked all the way through – they’re ready when they become translucent and lightly browned – before adding them to the other ingredients. Homemade or store bought breadcrumbs can be used when topping the dish, based on your preference. Evans prefers Panko breadcrumbs, which can usually be found in the baking aisle of the grocery store, because they are larger and add an extra crunch. This dish is presented beautifully in a large casserole dish, but you can also make individual portions in small au gratin dishes for a personalized touch.
Ingredients
1 cup of diced, fresh leeks
2 cups of thinly sliced potatoes
1 tablespoon of salted butter
1 tablespoon of finely chopped garlic
A dash of salt
¼ cup of shredded aged white cheddar
¼ cup of diced cooked bacon
1 ½ cup of cream
4 oz. of seasoned bread crumbs
Directions
1. Saute diced leeks in a pan with salted butter for 3-5 minutes until cooked through and lightly browned.
2. Add leeks and all other ingredients except cream and breadcrumbs to a medium-sized bowl and mix until combined.
3. Place mixture into a baking dish and press down with a spoon until level. Add cream until potato mixture is barely covered. Top with bread crumbs.
4. Bake at 350-degrees for approx. 30 – 45 minutes or until lightly browned on top and potatoes are cooked through.
5. Sprinkle with parsley before serving.
Recipe serves 8.
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