Leek, potato & bacon bake

Leek, potato & bacon bake

  • Rating: 4 out of 5.97 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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)
Nutrition: per serving
HighlightNutrientUnit
kcal153
fat5g
saturates2g
carbs24g
sugars3g
fibre4g
protein5g
low insalt0.35g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.97 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content