A cheesy dish for fall or winter. Watch a demonstration of this recipe on Online TV.
6 strips bacon, cut into 1/2" pieces
1 tbsp butter
2 cloves garlic, minced
2 cups thinly sliced leeks, white and light green parts only
1-1/2 cups 35% whipping cream
2 tbsp whole-grain mustard
1 tsp dried thyme leaves
1 lb. sweet potatoes
1 lb. yellow fleshed potatoes
1/2 cup freshly grated Canadian Parmesan
1/2 cup grated Canadian Asiago
1/2 cup grated Canadian Gouda cheese
2 tbsp finely chopped chives
Step 1: Preheat oven to 400°F. Lightly butter an 8-cup shallow baking dish.
Step 2: In large skillet over medium-high heat, cook bacon, until crisp. Transfer to paper towel-lined plate; set aside.
Step 3: Add butter to bacon fat in skillet. Reduce heat to medium and melt butter. Add garlic and leeks; cook stirring often for about 3-5 minutes or until slightly softened. Add cream, mustard and season with thyme. Stir until mustard is evenly distributed. Remove from heat.
Step 4: Peel and thinly slice potatoes about 1/8" thick and place 1/3 into prepared dish; sprinkle with half of the reserved bacon. Spoon half of the leek mixture over top. Repeat layer of potatoes, bacon, and leek mixture. Top with remaining potatoes.
Step 5: Cover with aluminum foil and bake for 40-50 minutes or until potatoes are tender when pierced with a knife. Remove foil and sprinkle with cheese; bake uncovered for 8-10 minutes or until cheese melts and sauce is bubbly.
Step 6: Let stand for 5 minutes before serving. Sprinkle with chives.
Watch a demonstration of this recipe on Online TV.
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