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Recipes - Old Amsterdam Potato Gratin

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This delicious gratin is perfect alongside roasted meats and poultry. For a twist on a classic, use both sweet and white potatoe.


  • 6 strips bacon, cut in ½” pieces
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 2 cups leeks, thinly sliced, white and green parts only.
  • 1 tsp thyme
  • 2 tbsp Dijon mustard
  • 8 oz Crème Fraiche 1 cup freshly grated Old Amsterdam aged gouda
  • 2 lbs potatoes-Yukon Gold, Russetts or Red Bliss, peeled and sliced 1/8” thick.


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, reserving brown bits; reduce heat to medium and melt butter. Add leeks and garlic and continue to cook, stirring often, for about 3+ minutes, until leeks are softened. Remove from heat, season with thyme, stir in mustard and Crème Fraiche. 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 grated Old Amsterdam and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes.

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