Potato, Leek and Bacon Bake
Potato, Leek and Bacon Bake



  • 600ml good hot chicken stock
  • 1kg thinly sliced potatoes
  • 6 thinly sliced leeks
  • 25g salted butter
  • 4 rashers of streaky bacon, chopped
  • 3 tbsp double cream
  • Preheat the oven to 200C. Bring the stock to the boil in a large saucepan, then add the leeks and potatoes. Boil for 5 mins, drain well and reserve the stock.
  • Liberally butter a large baking dish and layer up the leeks and potatoes, seasoning with salt and pepper as you go. Scatter the bacon all over the top, then pour in 200ml of the stock. Spoon over the cream, cover with foil and bake for 20 mins. Uncover and bake for 20 mins more, then serve as a side with roast poultry or as a main dish.
45 mins
6 serving

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