Leek, potato & bacon bake

Leek, potato & bacon bake

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(92 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 leeks, 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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HJM
28th Oct, 2019
5.05
Thanks to everyone who posted about this recipe - the comments were very helpful. I enjoyed making this bake and we found the meal tasty and satisfying, not always the case when I cook! I made enough for two, but doubled the bacon to make it into a main meal. Boiling the thinly sliced potatoes and the leeks together first meant they cooked in the time given, unlike in many potato bake recipes. I was too cautious with the stock; I'd add more of it next time to make it a little juicier. I think I might try a vegetarian version too, using beans and a cheesy topping instead of bacon. One thing I love about this recipe is that it requires only three main ingredients.
Pingu247
19th Sep, 2019
4.05
Good recipe. The stock measurement is totally wrong or maybe a typo as it's not enough to cover the potatoes & leeks at the 1st cooking stage. Double the amount of stock to 1200ml (2x cubes worth) retaining and adding 200ml of the stock for the oven stage was spot on though- not too wet. 4/5- would make it again.
TinheadNed
17th Feb, 2019
2.05
Potatoes didn't cook for me, 5m parboiling and 40m in the oven from chilled felt suspiciously short. Without cream it was too watery (I did add some cornflour) but I'd try it again with I think.
Steven Jones's picture
Steven Jones
20th Jan, 2019
4.05
Very easy to make and lasts in the fridge! Good meal prep.... 3/5
Honeygran
30th May, 2018
4.05
I adjusted quantities for two of us and made this a main meal with extra bacon and a little cheese on the top, served with roast peppers and mushrooms. Very tasty.
liznfil
30th Apr, 2018
5.05
Made this a couple of days ago. I followed advice of another poster on here and used half stock and half semi skimmed milk and a dollop of light garlic Philly cheese for the sauce. I was serving as a side dish for a gammon joint and so left out the bacon on this occasion. Took longer to cook than 40 minutes. That version curdled slightly but was fine, I'll do it again and follow recipe properly next time.
lizleicester
26th Jan, 2017
4.05
Halved the quantities and left out the cream. Delicious!
ladyruskin
23rd Aug, 2015
4.05
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!

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paulburnham
30th Sep, 2019
When it says you can make a day ahead, do you cook first then chill or chill at the uncooked stage?
goodfoodteam's picture
goodfoodteam
3rd Oct, 2019
Thanks for your question. You make it up until the point before it goes in the oven.
Lizrfletcher
12th Oct, 2017
4.05
I missed out the bacon and used soya single 'cream' to make it vegan! It didn't disappoint!
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