Leek, potato & bacon bake

Leek, potato & bacon bake

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(97 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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7th Nov, 2012
wonderfully gorgeous! a beautiful taste, loved it! i will be making this again!
26th Oct, 2012
A great low calorie dish! usally i find low calorie meals a bit desasterous but this was fantastic.
11th Oct, 2012
Went down a treat even tho i did it with lamb sausage instead of bacon.
suz1584's picture
5th Apr, 2012
We made this as our main dish for dinner tonight, I didn't know if it would be enough without chicken or something but it was lovely on it's own. Will be making again
11th Mar, 2012
Delicious. Made this with braised venison which was also delicious. Probably added slighly less stock and more cream than in the recipe.
2nd Mar, 2012
Jinty, I used 2 large leeks and it was perfect! Also, the first time I did it, i did it in advance and left it in the oven at 150 degrees for about 1 1/2 hours and then turned it up and continued as normal for the uncovered bit! When I tried it as the recommended time, the potatoes were nowhere near cooked! It was delicious the first time so I will always do it the slow and longer way from now on!
1st Mar, 2012
Very good as a side dish for sunday roast. Husband is very fussy when it comes to veg but this dish hit the spot and I have made it twice now.
18th Jan, 2012
This was delicious!! Added a bit of garlic and chicken to bulk it up a little for a main meal. I could have eaten another plateful. Will definitely make again.
4th Jan, 2012
I have just had this for about the tenth time always goes down a treat never add the cream as hubby has high cholesterol
19th Nov, 2011
Can someone help pls............ i find it hopeless when a recipe states '6 leeks'.... 6 leeks of what size? theres a tremendous difference in 6 thick leeks and 6 thin ones. Unfortunately it seems impossible to find 'medium ' sized ones. I would really like to try this recipe but can someone give me an idea of the weight the leeks should be, then I can head to the supermarket -)


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