Leek, Potato & Bacon Bake
This creamy and comforting potato leek bake is the perfect dish for a cozy dinner. Layers of thinly sliced potatoes and leeks are bathed in a flavorful stock, then topped with crispy bacon for added texture and flavor. A touch of cream adds richness to this hearty dish, making it a delicious side or main course. Enjoy the comforting aromas as it bakes to perfection in the oven.
— Constant Cookbook
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)
Instructions
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Calories: 153 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.35 milligram of sodium
Comments
No comments found.