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Leek, potato & bacon bake

Leek, potato & bacon bake

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(67 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

    po-tate-oh

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

  • 6 leek, thinly sliced into rounds

    Leek

    lee-k

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

  • 25g 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)

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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.

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Comments (89)

kezlou79's picture
4

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.

alex_drummond's picture
4

Added some garlic (3 or 4 cloves) and fresh thyme. Substituted ham instead of bacon. Delicious.

northam's picture

I made this to go with a lamb dish, it was super !

fmcbrien's picture

I made this for a main meal It was delicious

sarahben's picture
4

I made this to have with dinner tonight. I agree with Nelle, 200ml was a little too much stock to put back in. I didn't use cream but was delicious without it!

nelle952's picture
5

I made this with the mustard buttered chicken and it was a huge hit. I made it up the point of adding the cream the day before. So all i had to do on the day was add the cream and bacon and whack it in the oven. I used 3 largeish leeks and found that to be
plenty.
I found that 200ml was too much stock to put back in, but you will have to judge this yourself.
A great change to roast tatties !!

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