Leek, potato & bacon bake

Leek, potato & bacon bake

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

  • 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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9oct1946
23rd Apr, 2010
I cooked this for my friend Rose and my family. It was delicious and everyone raved about it and can't wait for me to cook it again. I cooked the Mustard buttered chcken with tarragon,peas and carrots with it and each dish complimented the other. Clean plates. I would advise to par boil the carrots a little first before adding them to the pan.
mel_xx_1
22nd Apr, 2010
4.05
Very Tasty, just not enough of it, next time will make double the amount.
debbie2266
15th Apr, 2010
5.05
Used the food processor to slice the potato and leek and found that the starch absorbed most of the liquid. very nice
tessws
6th Apr, 2010
5.05
great recipe would definatly make it again! except made double the amount for 4 people but next time would serve with some sausages or something as people were still hungry!
lee-anneyoung
26th Oct, 2009
4.05
I thought this was ok, i added too much stock so the potatoes at the bottom were swimming. I'll know the next time. Was good to have something different than just potatoes.
conatazz
7th Oct, 2009
4.05
I made this as a main meal and it was absolutely delicious! I was just using random things I had in the cupboard, and it was lovely. I had some left over stock so I had this as a drink, was great. I added onions and mushrooms as suggested.
florence100
3rd Oct, 2009
4.05
I followed the exact recipe for this and really enjoyed it. the only thing i would alter would be the thickness of the leeks, as they needed slightly more cooking.
fionablandford's picture
fionablandford
26th Sep, 2009
this was very good - i made it in advance and ate it over the week. I added less liquid as suggested and also cooked the bacon first with onions and garlic - added taste, all very good
loopylady10
23rd Sep, 2009
4.05
I made this to serve with sticky barbecue chicken and it was very easy and tasty but not outstanding. I added less stock but it was still quite watery. I omitted the bacon but grated cheese over the top which was lovely. If I make it again, I will add some garlic, onion and possibly some mushrooms, but remember to go steady on the stock.
laureana
9th Sep, 2009
4.05
great recipe, unforntunatly the little one didnt think much of it! i added onion, mushroom, and a handful of cheese to sprinkle on the top. oh and garlic! great way of using up leftover mushrooms. reduced the stock as suggested, and had to increase the cooking time-a stress free dinner!

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