Leek, potato & bacon bake
By Jane Hornby
Contains pork – recipe is for non-Muslims only
This bake is a cross between two classics – creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
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Prep:15 mins
Cook:45 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 153
-
fat 5g
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saturates 2g
-
carbs 24g
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sugars 3g
-
fibre 4g
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protein 5g
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salt 0.35g
Ingredients
- 600ml chicken or vegetable stock
- 1kg potatoes, thinly sliced
- 6 leeks, thinly sliced into rounds
- 25g butter
- 3-4 rashers streaky bacon, snipped
- 3 tbsp double cream (optional)
Method
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.
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.
