Name: Leek, potato & bacon bake
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: British
Ingredients: 600ml chicken or vegetable stock; 1kg potato thinly sliced; 6 leeks thinly sliced into rounds; 25g butter; 3-4 rashers streaky bacon snipped; 3 tbsp double cream (optional)

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Leek, potato & bacon bake

Leek, potato & bacon bake

Jane Hornby

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Serves 8

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.3 out of 5.126 ratingsRate

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This bake is a cross between two classics – creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Easily doubled

Easily halved

Freezable (Source of vitamin c)

Egg-free

Healthy

Nut-free

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Mustard-buttered chicken with tarragon, peas & carrots

A star rating of 4.5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

600ml chicken or vegetable stock
1kg potato

thinly sliced
6 leeks

thinly sliced into rounds
25g butter
3-4 rashers streaky bacon

snipped
3 tbsp double cream

(optional)

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Nutrition: per serving

kcal153
fat5g

low
saturates2g
carbs24g
sugars3g

low
fibre4g
protein5g
salt0.35g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, April 2008

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A star rating of 4.3 out of 5.126 ratings

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