Leek, potato & bacon bake

Leek, potato & bacon bake

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(69 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, questions and tips

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lizleicester
26th Jan, 2017
3.8
Halved the quantities and left out the cream. Delicious!
ladyruskin
23rd Aug, 2015
3.8
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
26th Nov, 2014
5.05
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
6th Nov, 2014
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
19th Oct, 2014
5.05
Nice recipe. I added gorgonzola cheese to mine. :-)
johnboy50
17th Jan, 2014
Nice recipe I added spinach to mine.
GrubbeDK
17th Oct, 2013
higgledypiggledy?
josie1212
1st Jul, 2013
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
21st Jan, 2013
Was thinking of substituting pasta as I have bacon, leeks, cream and pasta in the cupboard. Any suggestions?
donmarie2012
17th Dec, 2012
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!

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