Leek, Potato and Bacon Casserole

Our lovely friends Andrea and Ben came over for dinner on Sunday night. We had a delicious bruschetta made by Andrea (yummm, bruschetta is one of my favorite things! I could eat it all day long.) We also had COUNTRY STYLE SPARE RIBS (recipe here), fruit salad, and this leek, potato and bacon casserole. When I read the recipe for some reason I thought it would turn out more like au gratin potatoes. I obviously didn't read it very closely. It was delicious, and not totally weird as a dinner side, but if I make it again it will be for breakfast or brunch I think.

Leek, Potato, and Bacon Casserole:
Cook time: 1 hour 30 min, serves: 4
Recipe from Foodnetwork.com

Ingredients:

- 2 leeks, white and light green (about 6 ounces)
- 6 slices smoked bacon
- 1 tablespoon unsalted butter, plus for brushing the pan
- 3 teaspoons kosher salt
- Freshly ground black pepper
- 2 medium red potatoes, diced (about 8 ounces or 2 cups)
- 2 cloves smashed garlic
- 2 sprigs fresh thyme
- 6 large eggs, beaten
- 1 1/2 cups half-and-half
- 6 ounces Jarlsberg Swiss cheese , grated (about 2 cups)
- 1/2 teaspoon freshly grated nutmeg

Directions:Preheat the oven 325 degrees F.
Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). 

Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.

In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish:

cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside. Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.