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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kingtwig
26th Jun, 2010
4.05
If you want to make this lower fat, but still want the creaminess, just leave out the cream, and cook the potatoes and leeks in half (skimmed) milk half stock, and then with the final 200ml of stock, add some extra low fat garlic and herb (or plain) cream cheese, and melt it gently with the 200ml stock/milk. I also added a garlic clove while boiling the pots/leeks, and instead of streaky bacon, I used smoked back bacon, and took the rind off :o) Trust me I'm a chef! :o)
s_strong
11th Jun, 2010
4.05
Yum!! I used garlic and less stock as people suggested. Also softened the leek and garlic in a little butter first and mixed it with the bacon which I had chopped and dry fried, i then mixed all of it throughout the dish. Instead of adding cream I added a little low fat creme fraice (prob only about a tablespoon) and a bit of milk over the top before putting it in oven, bit less fat than cream but added a bit of creamyness to the dish. Yum Yum!!
kosicedeb
22nd May, 2010
3.05
Easy midweek meal. Will do again.
kosicedeb
22nd May, 2010
3.05
Easy midweek meal.
9oct1946
23rd Apr, 2010
I cooked this for my friend Rose and my family. It was delicious and everyone raved about it and can't wait for me to cook it again. I cooked the Mustard buttered chcken with tarragon,peas and carrots with it and each dish complimented the other. Clean plates. I would advise to par boil the carrots a little first before adding them to the pan.
mel_xx_1
22nd Apr, 2010
4.05
Very Tasty, just not enough of it, next time will make double the amount.
debbie2266
15th Apr, 2010
5.05
Used the food processor to slice the potato and leek and found that the starch absorbed most of the liquid. very nice
tessws
6th Apr, 2010
5.05
great recipe would definatly make it again! except made double the amount for 4 people but next time would serve with some sausages or something as people were still hungry!
lee-anneyoung
26th Oct, 2009
4.05
I thought this was ok, i added too much stock so the potatoes at the bottom were swimming. I'll know the next time. Was good to have something different than just potatoes.
conatazz
7th Oct, 2009
4.05
I made this as a main meal and it was absolutely delicious! I was just using random things I had in the cupboard, and it was lovely. I had some left over stock so I had this as a drink, was great. I added onions and mushrooms as suggested.

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