Leek, potato & bacon bake

Leek, potato & bacon bake

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(62 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 8

This bake is a cross between two classics – creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Nutrition and extra info

Additional info

  • Source of vitamin c
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
153
protein
5g
carbs
24g
fat
5g
saturates
2g
fibre
4g
sugar
3g
salt
0.35g

Ingredients

  • 600ml chicken or vegetable stock
  • 1kg potatoes, 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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Method

  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.

Recipe from Good Food magazine, April 2008

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Comments

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johnboy50's picture

Nice recipe I added spinach to mine.

GrubbeDK's picture

higgledypiggledy?

last edited: 12:38, 1st Nov, 2013
josie1212's picture

This was a really good recipe. Instead of cream I used Philadelphia with garlic and herbs and put a few dollops of that around. That's definitely not a necessity though. Served with scallops. Really really liked it and will definitely try this again.

mirandawalton's picture

Was thinking of substituting pasta as I have bacon, leeks, cream and pasta in the cupboard. Any suggestions?

donmarie2012's picture

Recipe was spot on. I used a reduced fat cream which worked well. I served mine with Sunday roast last time. I used the excess stock left over from cooking potatoes and leeks to cook all the other veggies I was serving with this dish to give them extra taste. The juice from the dish was perfect poured over everything which made a nice change from gravy (just used a little gravy over beef and yorkshires). My family love this dish!

liltiger999's picture

Made this for dinner tonight for nan and grandad, absolutely delicious. Loved it, defo a 5 star recipe!!!!!! <3

beeston14's picture

Hi, we had this tonight , i cooked the leeks and potato in stock yesterday to save time just warmed them up i also didn't use all remaining stock and i put on a topping of breadcrumbs,cheese and mustard powder i didn,t use cream and it was fab tempted to have it again this week

beeston14's picture

we had this tonight i cooked the leeks and potato last night to save time and i used little of the remaining stock and put a coating of breadcrumbs,cheese and mustard powder it was fab

liltiger999's picture

wonderfully gorgeous! a beautiful taste, loved it! i will be making this again!

clishman's picture
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A great low calorie dish! usally i find low calorie meals a bit desasterous but this was fantastic.

clm0212's picture
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Went down a treat even tho i did it with lamb sausage instead of bacon.

suz1584's picture
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We made this as our main dish for dinner tonight, I didn't know if it would be enough without chicken or something but it was lovely on it's own. Will be making again

mwsc11050's picture
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Delicious. Made this with braised venison which was also delicious. Probably added slighly less stock and more cream than in the recipe.

mands45's picture
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Jinty, I used 2 large leeks and it was perfect! Also, the first time I did it, i did it in advance and left it in the oven at 150 degrees for about 1 1/2 hours and then turned it up and continued as normal for the uncovered bit! When I tried it as the recommended time, the potatoes were nowhere near cooked! It was delicious the first time so I will always do it the slow and longer way from now on!

rwgreenrose's picture
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Very good as a side dish for sunday roast. Husband is very fussy when it comes to veg but this dish hit the spot and I have made it twice now.

donnamcgrady's picture
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This was delicious!! Added a bit of garlic and chicken to bulk it up a little for a main meal. I could have eaten another plateful. Will definitely make again.

fizzbomb's picture
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I have just had this for about the tenth time always goes down a treat never add the cream as hubby has high cholesterol

jinty44's picture

Can someone help pls............

i find it hopeless when a recipe states '6 leeks'.... 6 leeks of what size? theres a tremendous difference in 6 thick leeks and 6 thin ones. Unfortunately it seems impossible to find 'medium ' sized ones.

I would really like to try this recipe but can someone give me an idea of the weight the leeks should be, then I can head to the supermarket -)

walterec's picture
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Easy and tasty, but not 'special'.

bobbles09's picture
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You definately need to use less stock and more cream!!!!

I've made this tonight for dinner tomorrow as an accompaniment to roast lamb.

It reheats lovely. Infact it's tastier reheated and the flavours soak in together.

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