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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15th Mar, 2009
I tryed this and both my kids aged 5 and nearly 2 loved it and so did i i have even made another and put it in the freezer for another day.
20th Feb, 2009
I made this last night as a dinner (not a side dish). Was very good. I forgot to add the garlic and onions as recommended but will definately do that next time as I can see how it would improve an already lovely dinner! I did think it was a bit too fluid when I dished up but as I ate my dinner the potatoes really absorbed the liquid and it turned out perfect. Another great (and easy) mid week dinner from Good Food.
jennifer@orkneyisles.net's picture
8th Feb, 2009
We really enjoyed this dish on its own but didn't use all the stock, will definately make it again.
27th Jan, 2009
goes well with roast chicken, lamb or pork. Nice to have something to prepare ahead when entertaining
20th Jan, 2009
I agree that far too much stock used so will reduce in future. I added mushrooms, mix of white and red onions and used creme fraiche on top instead of high calorie cream. Delicious!
8th Jan, 2009
This one really just didn't work for me. I think 200ml is too much stock to put back in and mine came out really watery and not really much of a bake. Tasted good though.
6th Jan, 2009
i thought it was ok...the boyf didnt like it. not the most exciting but filled a hole :)
23rd Dec, 2008
it was not for me but the rest of the family loved it. glad i tried it tho
19th Nov, 2008
i simply cant wait to make this dish never mind taste it, my mouth is drooling, roll on tomorrow
21st Oct, 2008
Hmm, not so good for me this one, the potatoes needed a little longer and the stock remained like water. Was very tasty but needs a few adjustments from me before i make it again.


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