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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)

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)

ladyruskin's picture
3.75

Id isn't have any leeks but sliced up a couple of spring onions instead. halved the recipe and served it with a salad as a light weekend lunch. Worked well. May add a clove of garlic to the saucepan for more flavour or the end more spring onions.

barfly's picture
5

Have made this several times - would suggest that it needs the stock and the cream (be generous and at least double the "optional" cream). Also don't skimp on the rashers - I used about 10 small smoked streaky rashers. Dish gets cleared each time - Delicious and quick and easy to prepare!!!

meno.emma's picture

I liked this recipe. I found the potatos a little bland maybe I didn't season enough. Will be trying the philadelphia garlic tip next time. I served with the Italian stuffed chicken recipe, defo a winner midweek dinner. Also a great way to add some Veg!

nmise's picture
5

Nice recipe. I added gorgonzola cheese to mine. :-)

johnboy50's picture

Nice recipe I added spinach to mine.

GrubbeDK's picture

higgledypiggledy?

last edited: 12:38, 1st Nov, 2013
josie1212's picture

This was a really good recipe. Instead of cream I used Philadelphia with garlic and herbs and put a few dollops of that around. That's definitely not a necessity though. Served with scallops. Really really liked it and will definitely try this again.

mirandawalton's picture

Was thinking of substituting pasta as I have bacon, leeks, cream and pasta in the cupboard. Any suggestions?

donmarie2012's picture

Recipe was spot on. I used a reduced fat cream which worked well. I served mine with Sunday roast last time. I used the excess stock left over from cooking potatoes and leeks to cook all the other veggies I was serving with this dish to give them extra taste. The juice from the dish was perfect poured over everything which made a nice change from gravy (just used a little gravy over beef and yorkshires). My family love this dish!

liltiger999's picture

Made this for dinner tonight for nan and grandad, absolutely delicious. Loved it, defo a 5 star recipe!!!!!! <3

beeston14's picture

Hi, we had this tonight , i cooked the leeks and potato in stock yesterday to save time just warmed them up i also didn't use all remaining stock and i put on a topping of breadcrumbs,cheese and mustard powder i didn,t use cream and it was fab tempted to have it again this week

carolhowells's picture

Breadcrumb topping! what a good idea, going to try that, thanks

beeston14's picture

we had this tonight i cooked the leeks and potato last night to save time and i used little of the remaining stock and put a coating of breadcrumbs,cheese and mustard powder it was fab

liltiger999's picture

wonderfully gorgeous! a beautiful taste, loved it! i will be making this again!

clishman's picture
5

A great low calorie dish! usally i find low calorie meals a bit desasterous but this was fantastic.

clm0212's picture
4

Went down a treat even tho i did it with lamb sausage instead of bacon.

suz1584's picture
5

We made this as our main dish for dinner tonight, I didn't know if it would be enough without chicken or something but it was lovely on it's own. Will be making again

mwsc11050's picture
5

Delicious. Made this with braised venison which was also delicious. Probably added slighly less stock and more cream than in the recipe.

mands45's picture
5

Jinty, I used 2 large leeks and it was perfect! Also, the first time I did it, i did it in advance and left it in the oven at 150 degrees for about 1 1/2 hours and then turned it up and continued as normal for the uncovered bit! When I tried it as the recommended time, the potatoes were nowhere near cooked! It was delicious the first time so I will always do it the slow and longer way from now on!

rwgreenrose's picture
5

Very good as a side dish for sunday roast. Husband is very fussy when it comes to veg but this dish hit the spot and I have made it twice now.

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