Pam's Bacon, Leek, & Gruyere Potato Gratin

5 lbs Yukon Gold potatoes, peeled & sliced

5 cups cream/half & half/milk/chicken broth (any combination of these)
2 cups gruyere cheese, grated
12 ounces bacon  (sliced into smaller pieces, I use a pound of bacon)
1 ½ lbs leeks, thinly sliced (I used about 4, I don't use all the green part and you will have to take them completely apart to get all the dirt out inbetween the layers)
4 tablespoons unsalted butter, melted
1 cup bread crumbs
½ tsp Kosher salt
½ tsp Pepper

Cook bacon until just about done, tender not crispy and then add leeks to your bacon and sautee’ until tender, just a few minutes.  Set aside until your potatoes are ready to transfer into a baking dish.

Combine potatoes and your choice of liquid in a large skillet Add ½ tsp salt and black pepper.  I use a combination of cream, milk and chicken broth for the 5 cups of liquid.  Simmer partially covered over medium to medium high heat, stirring occasionally and gently until barely tender, approx. 8-12 minutes.  Add additional salt if not using any other salty ingredients (bacon, cheese or sautéed vegetables).

 Using a slotted spoon, transfer half the potatoes to the serving dish (I used the next larger up from a 9x13 size) spreading them evenly.  Layer bacon and leeks evenly on top of the potatoes.  Spread remaining potatoes, and pour any remaining liquid into the dish.

Combine melted butter, bread crumbs and gruyere cheese.  Evenly scatter mixture over potatoes.  Bake the gratin until bubbly, the top is brown, and the potatoes are completely tender.  This is approx. 25-30 minutes.  Let the gratin sit for at least 10 minutes and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

Serves 16