Leek, potato & bacon bake

Leek, potato & bacon bake

  • 1
  • 2
  • 3
  • 4
  • 5
(90 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
liltiger999
7th Nov, 2012
wonderfully gorgeous! a beautiful taste, loved it! i will be making this again!
clishman
26th Oct, 2012
5.05
A great low calorie dish! usally i find low calorie meals a bit desasterous but this was fantastic.
clm0212
11th Oct, 2012
4.05
Went down a treat even tho i did it with lamb sausage instead of bacon.
suz1584's picture
suz1584
5th Apr, 2012
5.05
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
mwsc11050
11th Mar, 2012
5.05
Delicious. Made this with braised venison which was also delicious. Probably added slighly less stock and more cream than in the recipe.
mands45
2nd Mar, 2012
5.05
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!
rwgreenrose
1st Mar, 2012
5.05
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.
donnamcgrady
18th Jan, 2012
5.05
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.
fizzbomb
4th Jan, 2012
5.05
I have just had this for about the tenth time always goes down a treat never add the cream as hubby has high cholesterol
jinty44
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 -)

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?