Many of us will celebrate Easter with a festive brunch or dinner with family and friends. Whether you choose lamb as the centerpiece or prefer assorted small bites, here is a delectable accompaniment to any menu plan. Potato & Gouda gratin is the perfect starring side to roasted lamb, baked ham and egg dishes. Sprinkle the gratin with fresh-diced chives before serving. Aged Gouda is an exceptional cheese for gratin, with its rich, sweet-savory flavor profile. This particular gratin uses Old Amsterdam, aged Gouda from Holland, which won a "Best of Class" gold award at 2010 Wisconsin World Championship Cheese Contest.
Potato & Gouda Gratin
Ingredients: 6 strips bacon, cut in ½” pieces
2 tbsp butter
2 cups leeks, thinly sliced, white and green parts only (make sure to clean leeks thoroughly)
2 garlic cloves, minced
1 tsp thyme
2 tbsp Dijon mustard
8 oz Crème Fraîche
1-1/2 cups freshly grated Old Amsterdam aged Gouda
2 lbs potatoes: Yukon Gold, Russets or Red Bliss, peeled and sliced 1/8” thick
Minced chives, for garnish
Directions: Preheat oven to 400°.
Lightly butter 8” x 8” shallow baking dish.
In large skillet, over medium-high heat, cook bacon until crisp; set aside.
Drain bacon fat from skillet, reserving brown bits; reduce heat to medium and melt butter.
Add leeks and garlic and continue to cook, stirring often, for about three minutes, until leeks are softened.
Remove from heat, season with thyme, stir in mustard, Crème Fraîche and 1 cup grated Old Amsterdam Gouda.
Set aside.
Place 1/3 sliced and peeled potatoes into baking dish; sprinkle with ½ reserved bacon.
Spoon ½-leek mixture over top.
Repeat layer of potatoes, bacon and leek mixture.
Top with remaining potatoes.
Cover with foil and bake 45+ minutes or until potatoes are tender.
Remove foil, sprinkle with remaining ½ cup Old Amsterdam Gouda and bake an additional 10 minutes or until cheese melts.
Sprinkle with fresh, minced chives. Let stand 5 minutes.
