Potato Gratin

Ingredients:
1 Tbs. extra-virgin olive oil
1 leek (white and light green parts only) halved and thinly sliced
4 slices of bacon
3 1/2 - 4 pounds of yellow-skinned potatoes, peeled and cut into 1/4-inch thick slices
1 1/2 cups of chicken broth
1 cup of whipping cream (35%)
1/2 milk
3 sprigs of fresh thyme
2 cloves garlic, thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
pinch of nutmeg
1 cup shredded Gruyere cheese

TOPPING:
1 cup fresh bread crumbs
1/2 cup shredded Gruyere cheese
2 Tbs. unsalted butter, melted

~In a large skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened and light golden, about 4 minutes. Transfer to a bowl; set aside.
In the same skillet over medium heat, cook bacon until crisp, 6-8 minutes, Drain on a paper towel-lined plate; chop bacon and set aside.
Drain fat from skillet; wipe clean. Add potatoes , chicken broth, cream, milk, thyme, garlic, salt, pepper and nutmeg; bring just to a simmer over medium heat, about 10 minutes. Reduce heat to medium-low; partially cover and simmer, stirring occasionally, until potatoes are fork tender but still hold their shape, about 12 minutes. Discard thyme.
Using slotted spoon, transfer half of the potatoes to greased 13 x 9-inch (3litre) baking dish. Sprinkle with Gruyere cheese, leek and bacon; top with remaining potatoes. Scrape cooking liquid over top.

TOPPING:
Stir together fresh bread crumbs, Gruyere cheese, and butter; sprinkle over potato mixture.

Bake at 400 F until sauce is bubbly and topping is crisp and golden, about 25-30 minutes.

Makes 8-10 servings.