Leek, potato & bacon bake

Leek, potato & bacon bake

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(94 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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19th Oct, 2014
Nice recipe. I added gorgonzola cheese to mine. :-)
17th Jan, 2014
Nice recipe I added spinach to mine.
17th Oct, 2013
1st Jul, 2013
This was a really good recipe. Instead of cream I used Philadelphia with garlic and herbs and put a few dollops of that around. That's definitely not a necessity though. Served with scallops. Really really liked it and will definitely try this again.
21st Jan, 2013
Was thinking of substituting pasta as I have bacon, leeks, cream and pasta in the cupboard. Any suggestions?
17th Dec, 2012
Recipe was spot on. I used a reduced fat cream which worked well. I served mine with Sunday roast last time. I used the excess stock left over from cooking potatoes and leeks to cook all the other veggies I was serving with this dish to give them extra taste. The juice from the dish was perfect poured over everything which made a nice change from gravy (just used a little gravy over beef and yorkshires). My family love this dish!
17th Nov, 2012
Made this for dinner tonight for nan and grandad, absolutely delicious. Loved it, defo a 5 star recipe!!!!!!
beeston14's picture
13th Nov, 2012
Hi, we had this tonight , i cooked the leeks and potato in stock yesterday to save time just warmed them up i also didn't use all remaining stock and i put on a topping of breadcrumbs,cheese and mustard powder i didn,t use cream and it was fab tempted to have it again this week
15th Apr, 2015
Breadcrumb topping! what a good idea, going to try that, thanks
beeston14's picture
13th Nov, 2012
we had this tonight i cooked the leeks and potato last night to save time and i used little of the remaining stock and put a coating of breadcrumbs,cheese and mustard powder it was fab


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