Leek, potato & bacon bake

Leek, potato & bacon bake

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(70 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 leeks, 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, questions and tips

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17th Nov, 2012
Made this for dinner tonight for nan and grandad, absolutely delicious. Loved it, defo a 5 star recipe!!!!!!
13th Nov, 2012
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
15th Apr, 2015
Breadcrumb topping! what a good idea, going to try that, thanks
13th Nov, 2012
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
7th Nov, 2012
wonderfully gorgeous! a beautiful taste, loved it! i will be making this again!
26th Oct, 2012
A great low calorie dish! usally i find low calorie meals a bit desasterous but this was fantastic.
11th Oct, 2012
Went down a treat even tho i did it with lamb sausage instead of bacon.
5th Apr, 2012
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
11th Mar, 2012
Delicious. Made this with braised venison which was also delicious. Probably added slighly less stock and more cream than in the recipe.
2nd Mar, 2012
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!


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