We love leeks around here! This is a riff on Jacques Pepin's delicious leek gratin recipe. <br /> <br />It bakes up melty, creamy and bubbly, with the smoky flavor of the bacon complimenting the sweet leeks. It's wonderful alongside roast chicken. Great with roast beef, meatloaf or pot roast too. <br /> <br />Minimally adapted from Jacques Pepin's leek gratin recipe in his wonderful book Essential Pepin <br /> <br />Some Notes: <br /> <br />Jacques recipe calls for heavy cream. I use half and half. Sometimes I mix the whole milk with low fat milk in this recipe and it works fine too. <br /> <br />A little grated nutmeg from a whole nutmeg is a good idea here, as is fresh thyme. <br /> <br />I love the way cheddar cheese tastes with bacon. But you can use your favorite cheese such as gruyere. If you're feeling decadent you can bump up the bacon in the recipe too. <br /> <br />Remember to rinse the leeks well before cooking them. They're usually full of sand. I like to but them in a big bowl of water and let the sand sink to the bottom.

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