Ingredients

The following ingredients have 4 Servings
  • Butter or nonstick cooking spray
  • 3 pounds russet potatoes
  • 1 cup light cream
  • 1 cup chicken broth
  • 1/4 cup horseradish
  • 2 teaspoons Dijon mustard
  • 3/4 cup Gruyere cheese
  • 3/4 cup Fontina cheese
  • 3 slices bacon (cooked and crumbled)
  • 1 leek (including part of the green section, sliced into skinny rounds, sautéed)
  • Salt and pepper

Instruction

  • Preheat your oven to 400 degrees. Prepare a 9" x 13" baking dish by spraying with cooking spray or greasing with butter.
  • Combine light cream, chicken broth, Dijon mustard and horseradish. Whisk to combine; set aside.
  • Grate cheeses; set aside.
  • Peel potatoes and slice with food processor into thin slices. (You will need a special attachment for this).
  • Strain your light cream / chicken broth mixture through wire mesh strainer into another bowl. The horseradish will be left behind in the strainer, and you will not be using it.
  • Layer 1/3 of your potatoes in your prepared baking dish. Sprinkle with salt and pepper. Top with 1/3 of the cheese mixture, and then pour approximately 1/3 of the light cream / chicken broth mixture over the top of the potatoes.
  • Repeat the layering process two additional times.
  • Bake for approximately 1 hour, until potatoes are fork tender, and the top is golden brown and little crusty.
  • While potatoes are baking, cook 3 slices of bacon, drain and crumble. Reserve about 1 tablespoon of bacon grease to sauté leek rounds. Once softened, drain on paper towels.
  • When potatoes have about 5 minutes left to cook, top with bacon and leeks.
  • Cool for 10 minutes or so before serving. If you don't plan to serve right away, cover with aluminum foil until ready to serve.