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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egolding's picture
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One of my fav meals, especially with some chicken drumsticks and a veg side! Made a small portion with onion which was also delicious! going to try making it with sausages next time!

traceytroggs's picture
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Really good - add some wholegrain mustard for something a little different!

o0cherrelle0o's picture

cooked this dish tonight, was very quick and easy to make and tasted lovely, i took advise from previous comments and used less stock also, turned out yummy :-)

rturner's picture
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Not great

julialallan's picture
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I was disappointed with this, there isn't enough stock to cover and cook the potato and leek so they are mostly steamed and bland. I added more stock back to the mixture to try and get round this problem but it didn't soak in or add any flavour. I added thyme and still found it a bit bland. I'm going to sprinkle cheese over the leftovers, or perhaps make a tortilla, maybe that will taste better. On the plus side it was all cooked perfectly.

tecora's picture
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just finished eating it. the family loved it and so did i, but i need to cut down on stock and the amount of veg used (didnt see that it served 8 until just now lol). will be making again though and will try the cheese suggestion.

tecora's picture
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making this atm. forgot to boil in stock, and added parsnip, swede and runner beans since they needed using. also changed some of the normal spuds for sweet spuds and didnt use as much stock as it said (poured it in the pan for the oven). added garlic to the leeks, and atm it smells really nice in the oven. didnt add cream since the whole household si on a diet ^^ will rate after eating

donnacol's picture

Yum, good alternative to boring potatoes.

agacius's picture

very nice and easy to make. A perfect complement of the dish.

melindachapman's picture
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Hi just making this cooked onion, smoked back bacon, chicken breast and leeks in butter for 5 mins then added garlic, cooked the potatoes in stock and then combined all into a dish for the oven, left out a lot of the stock as do not want it too wet. poured cream over the top. yum

almitita's picture

Total success!!! I used Serrano Ham instead of Bacon (I'm from Spain, so Serrano Ham is a must! haha) and was absolutely delicious!!!

raeliz64's picture
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This was really nice - I didn't use butter or cream, but it was still very tasty.

susandjohnson's picture
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Really delicious and hearty yet light enough to go with barbecued meat.
Although the cream is optional, I think it's better with it as it makes the juice/sauce slightly thicker.
If, like me, you're a potato fan, make more than you need as you will be having seconds and thirds!

kingtwig's picture
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Forgot to rate it!

kingtwig's picture
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If you want to make this lower fat, but still want the creaminess, just leave out the cream, and cook the potatoes and leeks in half (skimmed) milk half stock, and then with the final 200ml of stock, add some extra low fat garlic and herb (or plain) cream cheese, and melt it gently with the 200ml stock/milk. I also added a garlic clove while boiling the pots/leeks, and instead of streaky bacon, I used smoked back bacon, and took the rind off :o)
Trust me I'm a chef! :o)

s_strong's picture
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Yum!! I used garlic and less stock as people suggested. Also softened the leek and garlic in a little butter first and mixed it with the bacon which I had chopped and dry fried, i then mixed all of it throughout the dish. Instead of adding cream I added a little low fat creme fraice (prob only about a tablespoon) and a bit of milk over the top before putting it in oven, bit less fat than cream but added a bit of creamyness to the dish.
Yum Yum!!

kosicedeb's picture
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Easy midweek meal. Will do again.

kosicedeb's picture
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Easy midweek meal.

9oct1946's picture

I cooked this for my friend Rose and my family. It was delicious and everyone raved about it and can't wait for me to cook it again. I cooked the Mustard buttered chcken with tarragon,peas and carrots with it and each dish complimented the other. Clean plates. I would advise to par boil the carrots a little first before adding them to the pan.

mel_xx_1's picture
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Very Tasty, just not enough of it, next time will make double the amount.

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