INGREDIENTS
Butter or nonstick cooking spray
3 lb
russet potatoes
1 cup
light cream
1 cup
chicken broth
1/4 cup
horseradish
2 tsp
Dijon mustard
3/4 cup
Gruyere cheese
3/4 cup
Fontina cheese
3
slices of bacon, cooked and crumbled
1
leek, including part of the green section, sliced into skinny rounds, sautéed
Salt and pepper