Leek, potato & bacon bake

Leek, potato & bacon bake

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(63 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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ajhiggins's picture

I tryed this and both my kids aged 5 and nearly 2 loved it and so did i i have even made another and put it in the freezer for another day.

purpleflufff's picture
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I made this last night as a dinner (not a side dish). Was very good. I forgot to add the garlic and onions as recommended but will definately do that next time as I can see how it would improve an already lovely dinner! I did think it was a bit too fluid when I dished up but as I ate my dinner the potatoes really absorbed the liquid and it turned out perfect. Another great (and easy) mid week dinner from Good Food.

flowerpotone's picture
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We really enjoyed this dish on its own but didn't use all the stock, will definately make it again.

hlnharrison's picture
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goes well with roast chicken, lamb or pork. Nice to have something to prepare ahead when entertaining

lesley1142's picture
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I agree that far too much stock used so will reduce in future. I added mushrooms, mix of white and red onions and used creme fraiche on top instead of high calorie cream. Delicious!

rebeccarichards1999's picture
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This one really just didn't work for me. I think 200ml is too much stock to put back in and mine came out really watery and not really much of a bake. Tasted good though.

lurvlyloz's picture
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i thought it was ok...the boyf didnt like it.
not the most exciting but filled a hole :)

haleyarnold's picture
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it was not for me but the rest of the family loved it. glad i tried it tho

milney's picture

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

nncole's picture
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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.

zoe1986's picture
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yum-a-roons!

stesar's picture
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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.

hlnharrison's picture
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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.

katieholford's picture
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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.

wildwoman66's picture

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.

nikki88's picture

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

kezlou79's picture
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really lovely, my young kids enjoyed it too

Frantic Flapjack's picture

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.

moyallon's picture

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!

jollyjosie's picture

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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