Leek,Potato,Bacon Bake
I have been making a lot of comfort food this winter and when I saw a recipe for this bake I knew it was one that we would enjoy. It is a cross between creamy dauphinoise and pommes boulangères (potatoes cooked in stock). I used it as a supper dish but equally it would make a good side dish for chicken, or other meat.
This recipe comes from the BBC Good Food Magazine.
Recipe:
600ml/1 pint vegetable (or chicken stock)
6 Leeks (thinly sliced into rounds)
1 kilo/2lbs 4oz Potatoes (thin sliced)
3-4 rashers streaky bacon (I used back bacon and 6 rashers as it was a main meal)
25g/1 oz butter
salt and fresh ground pepper
3 tblsp double cream (optional- I used Crème fraîche)
Method:
1. Heat oven to 200c/fan 180c/gas6 (400f)
Put stock in large pan, bring stock to boil add leeks and potatoes.
Bring back to boil for 5 mins, drain well reserving stock in a jug
2. Meanwhile butter baking dish
Layer leeks and potatoes, higgledy-piggledy (season layers to suit tastes)
Scatter bacon over the top.
Pour over 200ml of reserved stock, then spread over the cream and cover with foil (can be made a day ahead and chilled).
3. Bake for 40 mins, uncovering halway through so that the bacon crisps (remember thin slices of potato or they will not cook evenly).
Serve with a salad and enjoy.
Just to make it clear; the light in my kitchen is not good for photos and the bacon was not overdone as it looks here.
Archives:
2008: Recuperating
posted by ChrisB @ 9:38 am
11 comments
11 Comments:
What's the green, is that the leeks? Looks delicious!
Looks and smells scrummy ;)
WT yep that green is the leeks. I know a lot of people waste the green bits but not in this house.
Mal just what the doctor ordered comfort food (if you get my drift).
I know this will be a dumb question - is the bacon already cooked?
Pamela no it cooks in the oven but you do need to take the foil off half way through to get it crispy.
That looks gorgeous! I may have to try it to persuade Mr H that leeks are not evil and don't have to be caramelised to a crisp to be tolerated!
Oh yummy, only I would have to make it without the bacon and then it would be so yummy.....
I LOVE the taste of leeks..
x
OH YUM! Thanks for the recipe. Yesterday my husband and I noticed our leeks were probably ready to be pulled from the garden. Now I can make something with them besides leek soup!!!!
This looks very delicious!Yummy!
Chris, I just made this tonight to go alongside a small pork roast and it was perfect! Thanks for a recipe that I will definitely make again.
Chris, just thought I'd let you know that I was right. I did make it again! today and it was perfect with the very low temps we are currently having. Thanks again.
Post a Comment
<< Home