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Nov 2, 2022

Potato Gratin with Gruyère, Bacon, and Leeks

This potato gratin side dish with Gruyère, bacon, and leeks is perfect for your holiday table. 

Potato Gratin with Gruyère, Bacon, and Leeks on a plate.

Take advantage of the fresh leeks and Yukon Gold potatoes that are abundant in the fall and treat your family to this amazing potato side dish. 

Ingredients Needed:

Yukon Gold potatoes. You can either peel them or leave them unpeeled. I didn't bother peeling them because their skin is so thin. You cannot tell once the dish is baked. 

Leeks. They are in the onion family and kind of look like really fat scallions. Their flavor is very mild. 

Heavy cream, salt, pepper, thyme, nutmeg, and unsalted butter. 

Bacon. You will need about 3 ounces of bacon, cooked and chopped. Save some of the bacon fat for cooking the leeks. 

Gruyère cheese. To me, this is the perfect casserole cheese (I just used in in an amazing corn casserole). I'm in love with the stuff. If you can't find it, you can substitute Comté or Swiss cheese. 

For the topping, you will need freshly grated Parmesan cheese along with some panko bread crumbs. 

Potato Gratin with Gruyère, Bacon, and Leeks on a plate with the casserole in the background.

The potatoes in this gratin are layered with a mixture of the leeks, bacon, and cheese. 

Tips for Making this Potato Gratin:

First, simmer the potato slices and the cream together in a skillet until the potatoes are just beginning to get tender. 

Next, after you have cooked the bacon, cook the leek slices in reserved bacon fat until tender. 

After that, layer the potatoes the cheese, the leeks, and the bacon in a casserole pan and top it with more potatoes. 

Finally, top everything with a mixture of Parmesan, butter, and panko bread crumbs and bake the gratin for about 25 minutes. 

Be sure to let the casserole rest for a few minutes so that the potatoes can absorb all of the cream and get all luscious. 

Potato Gratin with Gruyère, Bacon, and Leeks in a casserole pan.

This potato gratin is pretty incredible. It goes great with roasts and steaks and it is great for potlucks. 

This recipe can easily be doubled, and leftovers are still fabulous. 

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D's Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Wednesday Holiday Side Dish Recipes:

Potato Gratin with Gruyère, Bacon, and Leeks on a plate.

Potato Gratin with Gruyère, Bacon, and Leeks

Potato Gratin with Gruyère, Bacon, and Leeks
Yield: 8 servings
Author: Karen's Kitchen Stories
Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour
This potato gratin side dish with Gruyère, bacon, and leeks is perfect for your holiday table.


  • 1 1/2 pounds Yukon Gold potatoes, cut into 1/8 inch slices
  • 1 1/2 cups heavy whipping cream
  • Salt and freshly ground black pepper
  • 3 ounces of bacon
  • 2 medium leeks, white and light green parts only, thinly sliced, rinsed in cold water, drained, and patted dry
  • 4 ounces Gruyère cheese, freshly grated
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon nutmeg powder
  • 1/2 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons melted butter


  1. Spray and 8 inch by 8 inch square casserole with spray oil. Heat your oven to 400 degrees F.
  2. In a large skillet, combine the potatoes, the cream, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and simmer, covered but vented, for about 10 minutes. The potatoes should be barely softened.
  3. In the meantime, cook the bacon in a 10 inch skillet. Drain on a paper towel lined plate. Save about 2 tablespoons of the bacon fat in the pan and heat it over medium low heat. Add the leeks and cook them until tender and slightly browned. Season with salt and pepper.
  4. Crumble the bacon.
  5. Transfer half of the potatoes to the casserole dish and then top with cooked leeks, crumbled bacon, grated Gruyère, thyme, and nutmeg. Top with the rest of the potatoes, spreading them evenly. Add any leftover sauce from the potatoes.
  6. In a small bowl, combine the bread crumbs, Parmesan, and melted butter and sprinkle the mixture over the potatoes.
  7. Bake, uncovered, for 25 to 30 minutes, until browned and the potatoes are tender and cooked through.
  8. Let the casserole rest for 10 minute before serving.

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Adapted from an ad in Fine Cooking for the Wolf countertop oven originally published in 2016. The magazine, sadly, is no longer being published. 

Would you like to comment?

  1. Oh my, this potato gratin looks and sounds marvelous. Love that you use gruyere in it.

    1. Thanks so much Julie. We are both Gruyere fans!

  2. I love a good potato gratin and this one with bacon and gruyere ssounds tasty!

  3. I could make a dinner out of Potato Gratin. Such a perfect Holiday side.

  4. This would put an already tasty potato gratin seriously over the top!

  5. This is going on my menu soon! What a yummy dish!

  6. Such a flavorful dish! Potatoes, leek, cream, cheese, and that crispy bread crumb topping - all sounds absolutely divine!

  7. I just wanted to thank you - my husband made this recipe when the magazine issue first came out in 2016, and I have all my old issues organized by date going back to when I started my subscription. But since this wasn't in the index, we couldn't find the recipe again! You're a lifesaver. He'll definitely be making it again this year.

    1. That's so great! I think I may have halved the recipe, but you can double it for a crowd!


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