Leek, potato & bacon bake

Leek, potato & bacon bake

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(96 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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25th Oct, 2011
Easy and tasty, but not 'special'.
26th Aug, 2011
You definately need to use less stock and more cream!!!! I've made this tonight for dinner tomorrow as an accompaniment to roast lamb. It reheats lovely. Infact it's tastier reheated and the flavours soak in together.
9th Aug, 2011
One of my fav meals, especially with some chicken drumsticks and a veg side! Made a small portion with onion which was also delicious! going to try making it with sausages next time!
6th Jul, 2011
Really good - add some wholegrain mustard for something a little different!
13th Mar, 2011
cooked this dish tonight, was very quick and easy to make and tasted lovely, i took advise from previous comments and used less stock also, turned out yummy :-)
13th Mar, 2011
Not great
2nd Mar, 2011
I was disappointed with this, there isn't enough stock to cover and cook the potato and leek so they are mostly steamed and bland. I added more stock back to the mixture to try and get round this problem but it didn't soak in or add any flavour. I added thyme and still found it a bit bland. I'm going to sprinkle cheese over the leftovers, or perhaps make a tortilla, maybe that will taste better. On the plus side it was all cooked perfectly.
19th Jan, 2011
just finished eating it. the family loved it and so did i, but i need to cut down on stock and the amount of veg used (didnt see that it served 8 until just now lol). will be making again though and will try the cheese suggestion.
19th Jan, 2011
making this atm. forgot to boil in stock, and added parsnip, swede and runner beans since they needed using. also changed some of the normal spuds for sweet spuds and didnt use as much stock as it said (poured it in the pan for the oven). added garlic to the leeks, and atm it smells really nice in the oven. didnt add cream since the whole household si on a diet ^^ will rate after eating
15th Jan, 2011
Yum, good alternative to boring potatoes.


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