Potatoes Au Gratin with Bacon and Leeks

Directions

1. 1
   Preheat your oven to 400 degrees. Prepare a 9" x 13" baking dish by spraying with cooking spray or greasing with butter.
2. 2
   Combine light cream, chicken broth, Dijon mustard and horseradish.
3. 3
   Whisk to combine; set aside.Grate cheeses; set aside.Peel potatoes and slice with food processor into thin slices. (You will need a special attachment for this).Strain your light cream / chicken broth mixture through wire mesh strainer into another bowl. The horseradish will be left behind in the strainer, and you will not be using it.
4. 4
   Layer of your potatoes in your prepared baking dish.
5. 5
   Sprinkle with salt and pepper. Top with of the cheese mixture, and then pour approximately of the light cream / chicken broth mixture over the top of the potatoes.Repeat the layering process two additional times.
6. 6
   Bake for approximately 1 hour, until potatoes are fork tender, and the top is golden brown and little crusty.While potatoes are baking, cook 3 slices of bacon, drain and crumble. Reserve about 1 tablespoon of bacon grease to saut leek rounds. Once softened, drain on paper towels.When potatoes have about 5 minutes left to cook, top with bacon and leeks.Cool for 10 minutes or so before serving. If you don't plan to serve right away, cover with aluminum foil until ready to serve.