Leek, potato & bacon bake

Leek, potato & bacon bake

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(71 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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1st Mar, 2012
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.
18th Jan, 2012
This was delicious!! Added a bit of garlic and chicken to bulk it up a little for a main meal. I could have eaten another plateful. Will definitely make again.
4th Jan, 2012
I have just had this for about the tenth time always goes down a treat never add the cream as hubby has high cholesterol
19th Nov, 2011
Can someone help pls............ i find it hopeless when a recipe states '6 leeks'.... 6 leeks of what size? theres a tremendous difference in 6 thick leeks and 6 thin ones. Unfortunately it seems impossible to find 'medium ' sized ones. I would really like to try this recipe but can someone give me an idea of the weight the leeks should be, then I can head to the supermarket -)
25th Oct, 2011
Easy and tasty, but not 'special'.
26th Aug, 2011
You definately need to use less stock and more cream!!!! I've made this tonight for dinner tomorrow as an accompaniment to roast lamb. It reheats lovely. Infact it's tastier reheated and the flavours soak in together.
9th Aug, 2011
One of my fav meals, especially with some chicken drumsticks and a veg side! Made a small portion with onion which was also delicious! going to try making it with sausages next time!
6th Jul, 2011
Really good - add some wholegrain mustard for something a little different!
13th Mar, 2011
cooked this dish tonight, was very quick and easy to make and tasted lovely, i took advise from previous comments and used less stock also, turned out yummy :-)
13th Mar, 2011
Not great


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