1Preheat oven to 425 degrees.
Using a large dutch oven or a large non- stick skillet,melt the butter until it starts to bubble,sauté the leeks and garlic until tender,about 3-4 minutes.
Add the salt,pepper,thyme,sauté for 1 minute.
Add the chicken stock,cream and potatoes,cook for 15-20 minutes or until potatoes are just about fork tender.
2Transfer to a 13 by 9 casserole dish,sprinkle the top with the shredded cheese, crispy crumbled bacon and panko bread crumb, bake for 15-20 minutes or until the edges are bubbling and the top is golden brown.
3Let the casserole set for 5-6 minutes and then,DIG IN ! Enjoy! :)
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