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Flatbread pizza on a wooden peel

Potato, Leek and Bacon Stacks

Potato leek and bacon stacks paired with Duckhorn Vineyards Merlot

Yield: 10-12 servings
Prep: 10 minutes | Cook: 50 minutes
Total Time: 1 hour


  • 5 medium Russet potatoes - slice into 1/8” rounds using a sharp knife or mandolin
  • 1 leek - thinly sliced and cleaned
  • 4 bacon strips
  • ⅓ cup fresh herbs - rosemary, oregano, thyme, sage)
  • ½ cup parmesan cheese - grated (¼ cup for topping)
  • ½ cup gruyere cheese or white cheddar cheese
  • 2 garlic cloves - minced
  • 1 stick butter - melted
  • salt and freshly ground pepper


Preheat oven to 400 degrees.

  1. With a pastry brush, butter a 12 cup muffin tin.
  2. Slice bacon into small pieces and cook over medium heat until cooked. Place on a paper towel and set aside.
  3. Remove all but 1 tablespoon of bacon fat, then add leeks to the pan and cook over medium heat for 3-5 minutes. Add garlic and cook for a few more minutes.
  4. In a large bowl - toss together the butter, herbs, ¼ cup parmesan + cheddar cheese, bacon and leeks. Add the potatoes and coat well. Add 1 tsp salt and ½ teaspoon freshly ground pepper. Toss again.
  5. Layer the potatoes evenly into each muffin cup until filled to the top. Gently press down a bit. Continue until all cups are full. Scatter the extra bits of leek/herb/bacon mixture on top of each and sprinkle with the remaining ¼ cup of parmesan cheese.
  6. Cover with foil and bake for 20 minutes. Remove the foil and bake another 20 minutes or so until golden on top.
  7. Transfer to a serving platter and garnish with fresh herbs and Maldon salt.

Pairing Recommendations - Mer

Pairing Recommendation

I am 21 years of age or older.