Layered Potato Bake with Leeks and Bacon

Preparation Time: 20 minutes
Cooking Time: 90 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

Three ingredients and as many layers as you like - a perfect dish for those days when youre in no rush.

Preheat the oven to 180 degrees Celsius. Peel the potatoes, clean them, and rinse well under running water. Slice them into approximately 0.5 cm thick rounds. Clean and rinse the leeks. Cut them in half lengthwise, then slice both halves into thinner strips.
Heat one tablespoon of oil in a large pan and fry the bacon cubes until crispy, stirring occasionally. Remove the bacon cubes from the pan and set aside on a plate. Pour the remaining oil into the pan and wait for it to heat up. Add the leeks to the hot oil and sauté until softened. Season with salt, pepper, and nutmeg to taste. Once the leeks are softened, remove the pan from the heat and mix the leeks with the fried bacon.
Grease a deep baking dish well with oil. Arrange half of the potato slices on the bottom of the dish. Cover them with the leek and bacon mixture. Sprinkle half of the grated cheese over the vegetables. Layer the remaining potato slices on top of the cheese.
Mix the heavy cream with sour cream, pepper, and salt. Pour this mixture over the layered potatoes, cover the baking dish with aluminum foil, and bake in the preheated oven for about 60 minutes, until the potatoes are tender.
After one hour, remove the foil and sprinkle the remaining grated cheese over the potatoes. Bake in the preheated oven for another 20 minutes, or until the cheese on top is golden brown.