Leek, potato & bacon bake

Leek, potato & bacon bake

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(97 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

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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zoe1986
8th Oct, 2008
5.05
yum-a-roons!
stesar
6th Oct, 2008
4.05
I made this for dinner today, I added a bit of garlic to the leek & potatoes. This gave it a lovely taste. I added less stock as suggested above. Would make again.
hlnharrison
5th Aug, 2008
5.05
I thought 200 ml was not enough stock to put back in - I probably used about 400ml. However a very tasty way of serving potatoes with a roast chicken or even as a midweek main course.
katieholford
2nd Aug, 2008
4.05
It was delicious! Definetley do again, I used as a main meal and i sprinkled cheese over the top once baked, and ate once melted. Went down a treat.
wildwoman66
10th Jun, 2008
I made this with honey glazed chicken and it went down a treat,i never add cream and next time i will add slices of sausage or parma ham instead of bacon for a change.
nikki88
3rd Jun, 2008
did this recipe for dinner and it went down a treat with everyone.
kezlou79
29th Apr, 2008
4.05
really lovely, my young kids enjoyed it too
Frantic Flapjack
24th Apr, 2008
This was delicious and a good idea to part cook the vegetables first which ensured the finished dish was cooked perfectly. I added some fresh thyme and as we have a veggie in the family, made it without the bacon but served it with some smoked bacon for the meat eaters.
moyallon
9th Apr, 2008
I made this recipe tonight and it worked well. As suggested by someone else who had left a comment I used a little less than 600ml of stock - probably about 500ml. I also browned a small onion and added it, and I think that this gave some more flavour. Will definitely make again - comfort food but yet low fat. Don't add too much double cream!
jollyjosie
6th Apr, 2008
This is a fab recipe, i fried the leeks in butter and olive oil, added chopped thyme. I fried the bits of bacon with chorizo sausage, i then layered the dish alternatively with the potatoes, then the bacon and chorizo and then with the leeks, i made the day before and then baked for an hour. Delicious and certainly will make again.

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