Leek, potato & bacon bake

Leek, potato & bacon bake

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(68 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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

  • Source of vitamin c
  • Easily doubled / halved

Nutrition: per serving

  • kcal153
  • fat5g
  • saturates2g
  • carbs24g
  • sugars3g
  • fibre4g
  • protein5g
  • salt0.35g
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Ingredients

  • 600ml chicken or vegetable stock
  • 1kg potato, thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6 leek, thinly sliced into rounds
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3-4 rashers streaky bacon, snipped
  • 3 tbsp double cream (optional)

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.

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Comments (88)

donnamcgrady's picture
5

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
5

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
4

Easy and tasty, but not 'special'.

bobbles09's picture
5

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.

egolding's picture
5

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
5

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 :-)

julialallan's picture
3

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
4

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
4

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
5

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
4

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

susandjohnson's picture
5

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
4

Forgot to rate it!

kingtwig's picture
4

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)

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