Place potatoes in a large skillet set over medium-high heat. Add cream, salt and pepper; bring to a boil. Reduce heat and simmer gently, stirring twice carefully with a wooden spoon until potatoes are barely tender when pierced, about 10 minutes. Remove from heat.
In a separate skillet set over medium heat, cook pancetta 7 to 8 minutes or until crisp. Using slotted spoon, remove pancetta from skillet. Spoon off all but 3tbsp of fat. Add leeks; cook, stirring, 5 - 7 minutes or until tender and lightly browned. Stir in garlic for 1 minute . Remove for heat .
Grease 13 x 9 inch baking dish. Using a slotted spoon, transfer half of the potatoes to a dish, spreading evenly. Top with leeks, pancetta, cheese and thyme. Top with remaining potatoes, spreading evenly . Pour any cream left in pan over top. Gratin can be cooled slightly and refrigerated, covered with aluminum foil for up to 12 hours . Bring to room temperature for 30 minutes before proceeding.
In a small bowl, combine bred crumbs, cheese and butter, stirring until moistened. Spread evenly over potatoes.
Bake in center of 400F oven 30 to 40 minutes or until bubbling, topping golden and potatoes are tender when pierced lightly with a sharp knife. Let stand 15 minutes before serving .
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 10.4mg||3 %|
|Sodium 255.7mg||9 %|
|Potassium 654mg||17 %|
|Total Carbohydrate 46g||14 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 41.8g|
|Protein 7.4g||11 %|
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Calories per serving: 255
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