Leek, potato & bacon bake

Leek, potato & bacon bake

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(68 ratings)

Prep: 15 mins Cook: 45 mins


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



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

  • 6 leek, thinly sliced into rounds



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

  • 25g butter



    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)


  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 (89)

kingtwig's picture

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

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

Easy midweek meal. Will do again.

kosicedeb's picture

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

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

debbie2266's picture

Used the food processor to slice the potato and leek and found that the starch absorbed most of the liquid. very nice

tessws's picture

great recipe would definatly make it again! except made double the amount for 4 people but next time would serve with some sausages or something as people were still hungry!

lee-anneyoung's picture

I thought this was ok, i added too much stock so the potatoes at the bottom were swimming. I'll know the next time. Was good to have something different than just potatoes.

conatazz's picture

I made this as a main meal and it was absolutely delicious! I was just using random things I had in the cupboard, and it was lovely. I had some left over stock so I had this as a drink, was great. I added onions and mushrooms as suggested.

florence100's picture

I followed the exact recipe for this and really enjoyed it. the only thing i would alter would be the thickness of the leeks, as they needed slightly more cooking.

fionablandford's picture

this was very good - i made it in advance and ate it over the week. I added less liquid as suggested and also cooked the bacon first with onions and garlic - added taste, all very good

loopylady10's picture

I made this to serve with sticky barbecue chicken and it was very easy and tasty but not outstanding. I added less stock but it was still quite watery. I omitted the bacon but grated cheese over the top which was lovely. If I make it again, I will add some garlic, onion and possibly some mushrooms, but remember to go steady on the stock.

laureana's picture

great recipe, unforntunatly the little one didnt think much of it! i added onion, mushroom, and a handful of cheese to sprinkle on the top. oh and garlic! great way of using up leftover mushrooms. reduced the stock as suggested, and had to increase the cooking time-a stress free dinner!

queenofquorn's picture

Just finished eating this recipe for dinner.. yummy!

Well my family are Vegetarines, so I adapted this by adding Quorn Bacon instead of 'real' bacon, and I also added a bag of Quorn Chicken pieces (as it was a main meal), I also used 3 leeks and some onions instead of the '6 leeks' and used vegetable stock, and I added a bit extra elmlea double cream to the top, and the whole family are telling me it's the best meal i've ever made! I have to say it was very tasty, and filling as a main meal!! Some people have said it was a bit watery, I also found this but the lovely taste was still very much there, well, as it is ends up as a bit of a casserole, perhaps add some dumplings?

5 stars from us!

iainpybus's picture

Delicious; even the missus didn't screw this up! (JOKE)
Used 200ml cream and leftovers tasted good the next day, too.

ilankovska's picture

I have made this many times, because it is very easy to make and the taste is lovely!

mocgle's picture

Very tasty and easy to make, enjoyed by all.

stoopid585's picture

This is the first recipe ive made from the site...and yummy!!! it turned out great

altho i only used 3 large leeks, and found that there was a bnit too much stock to go back in. I ended up draining it in the final minues of cooking.

However, it still gets thumbs up - 9/10 overall :D

emmalouise283's picture

I now make this with 500ml stock and a small pot (142ml) of cream and it is FAB!!!


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