Leek, potato & bacon bake

Leek, potato & bacon bake

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(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
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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.

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Comments, questions and tips

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agacius
25th Nov, 2010
very nice and easy to make. A perfect complement of the dish.
melindachapman
17th Nov, 2010
5.05
Hi just making this cooked onion, smoked back bacon, chicken breast and leeks in butter for 5 mins then added garlic, cooked the potatoes in stock and then combined all into a dish for the oven, left out a lot of the stock as do not want it too wet. poured cream over the top. yum
almitita
24th Sep, 2010
Total success!!! I used Serrano Ham instead of Bacon (I'm from Spain, so Serrano Ham is a must! haha) and was absolutely delicious!!!
raeliz64's picture
raeliz64
15th Aug, 2010
4.05
This was really nice - I didn't use butter or cream, but it was still very tasty.
susandjohnson's picture
susandjohnson
3rd Aug, 2010
5.05
Really delicious and hearty yet light enough to go with barbecued meat. Although the cream is optional, I think it's better with it as it makes the juice/sauce slightly thicker. If, like me, you're a potato fan, make more than you need as you will be having seconds and thirds!
kingtwig
26th Jun, 2010
4.05
Forgot to rate it!
kingtwig
26th Jun, 2010
4.05
If you want to make this lower fat, but still want the creaminess, just leave out the cream, and cook the potatoes and leeks in half (skimmed) milk half stock, and then with the final 200ml of stock, add some extra low fat garlic and herb (or plain) cream cheese, and melt it gently with the 200ml stock/milk. I also added a garlic clove while boiling the pots/leeks, and instead of streaky bacon, I used smoked back bacon, and took the rind off :o) Trust me I'm a chef! :o)
s_strong
11th Jun, 2010
4.05
Yum!! I used garlic and less stock as people suggested. Also softened the leek and garlic in a little butter first and mixed it with the bacon which I had chopped and dry fried, i then mixed all of it throughout the dish. Instead of adding cream I added a little low fat creme fraice (prob only about a tablespoon) and a bit of milk over the top before putting it in oven, bit less fat than cream but added a bit of creamyness to the dish. Yum Yum!!
kosicedeb
22nd May, 2010
3.05
Easy midweek meal. Will do again.
kosicedeb
22nd May, 2010
3.05
Easy midweek meal.

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