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.

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