Leek, potato & bacon bake

Recipe uploaded by

Jane Hornby

9 ratings

Recipe by Jane Hornby

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1. Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
2. Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Per serving

153 kcalories, protein 5g, carbohydrate 24g, fat 5 g, saturated fat 2g, fibre 4g, salt 0.35 g

Latest comments and suggestions

• Nelle

  01 April 2008

  Nelle rated and commented on this recipe

  

  I made this with the mustard buttered chicken and it was a huge hit. I made it up the point of adding the cream the day before. So all i had to do on the day was add the cream and bacon and whack it in the oven. I used 3 largeish leeks and found that to be plenty. I found that 200ml was too much stock to put back in, but you will have to judge this yourself. A great change to roast tatties !!

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• Sarah

  01 April 2008

  Sarah rated and commented on this recipe

  

  I made this to have with dinner tonight. I agree with Nelle, 200ml was a little too much stock to put back in. I didn't use cream but was delicious without it!

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• Florence

  04 April 2008

  Florence commented on this recipe

  I made this for a main meal It was delicious

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• my food

  04 April 2008

  my food commented on this recipe

  I made this to go with a lamb dish, it was super !

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• Alex_D

  05 April 2008

  Alex_D rated and commented on this recipe

  

  Added some garlic (3 or 4 cloves) and fresh thyme. Substituted ham instead of bacon. Delicious.

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• josie

  06 April 2008

  josie commented on this recipe

  This is a fab recipe, i fried the leeks in butter and olive oil, added chopped thyme. I fried the bits of bacon with chorizo sausage, i then layered the dish alternatively with the potatoes, then the bacon and chorizo and then with the leeks, i made the day before and then baked for an hour. Delicious and certainly will make again.

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• Pam's recipe

  09 April 2008

  Pam's recipe commented on this recipe

  I made this recipe tonight and it worked well. As suggested by someone else who had left a comment I used a little less than 600ml of stock - probably about 500ml. I also browned a small onion and added it, and I think that this gave some more flavour. Will definitely make again - comfort food but yet low fat. Don't add too much double cream!

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• Frantic Flapjack

  24 April 2008

  Frantic Flapjack commented on this recipe

  This was delicious and a good idea to part cook the vegetables first which ensured the finished dish was cooked perfectly. I added some fresh thyme and as we have a veggie in the family, made it without the bacon but served it with some smoked bacon for the meat eaters.

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• kez

  29 April 2008

  kez rated and commented on this recipe

  

  really lovely, my young kids enjoyed it too

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• june

  03 June 2008

  june commented on this recipe

  did this recipe for dinner and it went down a treat with everyone.

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• marlene

  10 June 2008

  marlene commented on this recipe

  I made this with honey glazed chicken and it went down a treat,i never add cream and next time i will add slices of sausage or parma ham instead of bacon for a change.

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• yumyum

  27 July 2008

  yumyum rated this recipe

  

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• Katie.

  02 August 2008

  Katie. rated and commented on this recipe

  

  It was delicious! Definetley do again, I used as a main meal and i sprinkled cheese over the top once baked, and ate once melted. Went down a treat.

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• hlnharrison

  05 August 2008

  hlnharrison commented on this recipe

  I thought 200 ml was not enough stock to put back in - I probably used about 400ml. However a very tasty way of serving potatoes with a roast chicken or even as a midweek main course.

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• sal

  06 October 2008

  sal rated and commented on this recipe

  

  I made this for dinner today, I added a bit of garlic to the leek & potatoes. This gave it a lovely taste. I added less stock as suggested above. Would make again.

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• Zoe

  08 October 2008

  Zoe rated and commented on this recipe

  

  yum-a-roons!

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• Nicki

  21 October 2008

  Nicki rated and commented on this recipe

  

  Hmm, not so good for me this one, the potatoes needed a little longer and the stock remained like water. Was very tasty but needs a few adjustments from me before i make it again.

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• moey

  19 November 2008

  moey commented on this recipe

  i simply cant wait to make this dish never mind taste it, my mouth is drooling, roll on tomorrow

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Ingredients

• 600ml chicken or vegetable stock
• 1kg chicken or potato , thinly sliced
• 6 leeks , thinly sliced into rounds
• 25g butter
• 3-4 rashers streaky bacon , snipped
• 3 tbsp double cream (optional)

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 15 mins

Cook 45 mins

Low-fat

Source of vitamin C

Ingredients

• 600ml chicken or vegetable stock
• 1kg chicken or potato , thinly sliced
• 6 leeks , thinly sliced into rounds
• 25g butter
• 3-4 rashers streaky bacon , snipped
• 3 tbsp double cream (optional)

Per serving

153 kcalories, protein 5g, carbohydrate 24g, fat 5 g, saturated fat 2g, fibre 4g, salt 0.35 g

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