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


  • 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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6th Sep, 2009
Just finished eating this recipe for dinner.. yummy! Well my family are Vegetarines, so I adapted this by adding Quorn Bacon instead of 'real' bacon, and I also added a bag of Quorn Chicken pieces (as it was a main meal), I also used 3 leeks and some onions instead of the '6 leeks' and used vegetable stock, and I added a bit extra elmlea double cream to the top, and the whole family are telling me it's the best meal i've ever made! I have to say it was very tasty, and filling as a main meal!! Some people have said it was a bit watery, I also found this but the lovely taste was still very much there, well, as it is ends up as a bit of a casserole, perhaps add some dumplings? 5 stars from us!
31st Aug, 2009
Delicious; even the missus didn't screw this up! (JOKE) Used 200ml cream and leftovers tasted good the next day, too.
24th Aug, 2009
I have made this many times, because it is very easy to make and the taste is lovely!
22nd Jul, 2009
Very tasty and easy to make, enjoyed by all.
6th Jul, 2009
This is the first recipe ive made from the site...and yummy!!! it turned out great altho i only used 3 large leeks, and found that there was a bnit too much stock to go back in. I ended up draining it in the final minues of cooking. However, it still gets thumbs up - 9/10 overall :D
16th Jun, 2009
I now make this with 500ml stock and a small pot (142ml) of cream and it is FAB!!!
15th Jun, 2009
quite tasty and a healthy option
15th Apr, 2009
I made this as a main course for my family and everyone loved it! I put in all my stock as it had thickened quite a lot while cooking the potatoes - probably due to the starch - but it was too much. However, it meant we had a delicious gravy instead of just a bake, which was great with crusty bread.
14th Apr, 2009
We had this as a main meal, it was delicious! Would definitely have it again. I added two extra spoonfuls of cream and about 150ml of stock, just the right amount of sauce for us, my 3 year old and partner really liked it. I also used ham instead of bacon!!! Yummy xx
29th Mar, 2009
I was looking for a potato side dish to serve with a chicken and sausage one-pan meal. I actually ended up adapting this by using onion instead of leeks and I omitted the bacon. I was really impressed at how easy and delicious it was so I will probably have a go at the official version too!


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