This delicious Leek, Potato, and Bacon Bake by James Martin is a creamy, comforting dish perfect for any occasion. It’s simple to make with common ingredients, and the crispy bacon adds a savory crunch to the rich, cheesy sauce. A hearty, satisfying meal that’s both quick and easy to prepare!
Ingredients Needed
- 4 large baking potatoes
- 1 tbsp olive oil
- Sea salt
- 25g (1 oz) butter
- 1 shallot, finely chopped
- 1 garlic clove, finely sliced
- 2 leeks, sliced lengthways then across into slices
- 75ml (2½ fl oz) white wine
- 300ml (10½ fl oz) double cream
- 150g (5½ oz) taleggio cheese, roughly chopped
- 8 slices of streaky bacon
- Salt and freshly ground black pepper
How To Make Leek Potato And Bacon Bake
- Preheat the oven: Preheat your oven to 200°C (180°C fan) / Gas 6 (400°F).
- Prepare the potatoes: Rub the potatoes with olive oil, prick them all over with a fork, and place them on a baking tray lined with sea salt. Bake on the top shelf of the oven for about 1 hour, or until the potatoes are tender and the skin is crispy.
- Cook the leek mixture: While the potatoes bake, heat the butter in a frying pan over medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes. Add the sliced leeks and cook for another 2 minutes. Pour in the white wine and let it reduce by half. Then, add the double cream and cook for 3-4 minutes, or until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Assemble the bake: Once the potatoes are cool enough to handle, cut them into quarters and place them into an ovenproof dish. Pour the leek sauce over the potatoes and top with the chopped taleggio cheese.
- Cook the bacon: Heat a frying pan over medium heat, add the bacon, and cook until golden brown and crispy. Remove the bacon from the pan, chop roughly, and scatter over the cheese.
- Bake the dish: Place the assembled dish into the oven and bake for 10 minutes, or until the cheese is golden-brown and bubbling.
Recipe Tips
- Choose the right potatoes: Use floury potatoes like Maris Piper or Russet for the best texture—creamy inside and crisp skin.
- Don’t skip pricking the potatoes: This lets the steam escape while baking, preventing them from bursting in the oven.
- Cook the leeks well: Be sure to cook the leeks long enough so they soften and release their sweetness, adding flavor to the dish.
- Cut bacon into small pieces: Chopping the bacon into smaller bits ensures it crisps evenly and spreads more flavor throughout the dish.
- Let the potatoes cool slightly: Allow the baked potatoes to cool before cutting them to prevent them from falling apart when placed in the baking dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Leek, Potato, and Bacon Bake cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: After cooling, transfer the dish to an airtight container or freezer bag and freeze for up to 1 month. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat your oven to 180°C (350°F). Cover the dish with foil and bake for 20-25 minutes or until heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 531
- Total Fat: 28g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 690mg
- Potassium: 1,067mg
- Total Carbohydrate: 39g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 30g
Try More James Martin Recipes:
- James Martin Sirloin Steak
- James Martin Cheese Onion And Potato Pie
- James Martin Quiche Lorraine
- James Martin Pineapple Upside Down Cake
James Martin Leek Potato And Bacon Bake
Description
This delicious Leek, Potato, and Bacon Bake by James Martin is a creamy, comforting dish perfect for any occasion. It’s simple to make with common ingredients, and the crispy bacon adds a savory crunch to the rich, cheesy sauce. A hearty, satisfying meal that’s both quick and easy to prepare!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (180°C fan) / Gas 6 (400°F).
- Prepare the potatoes: Rub the potatoes with olive oil, prick them all over with a fork, and place them on a baking tray lined with sea salt. Bake on the top shelf of the oven for about 1 hour, or until the potatoes are tender and the skin is crispy.
- Cook the leek mixture: While the potatoes bake, heat the butter in a frying pan over medium heat. Add the chopped shallot and garlic, cooking for 2-3 minutes. Add the sliced leeks and cook for another 2 minutes. Pour in the white wine and let it reduce by half. Then, add the double cream and cook for 3-4 minutes, or until the sauce thickens. Season with salt and freshly ground black pepper to taste.
- Assemble the bake: Once the potatoes are cool enough to handle, cut them into quarters and place them into an ovenproof dish. Pour the leek sauce over the potatoes and top with the chopped taleggio cheese.
- Cook the bacon: Heat a frying pan over medium heat, add the bacon, and cook until golden brown and crispy. Remove the bacon from the pan, chop roughly, and scatter over the cheese.
- Bake the dish: Place the assembled dish into the oven and bake for 10 minutes, or until the cheese is golden-brown and bubbling.
Notes
- Choose the right potatoes: Use floury potatoes like Maris Piper or Russet for the best texture—creamy inside and crisp skin.
- Don’t skip pricking the potatoes: This lets the steam escape while baking, preventing them from bursting in the oven.
- Cook the leeks well: Be sure to cook the leeks long enough so they soften and release their sweetness, adding flavor to the dish.
- Cut bacon into small pieces: Chopping the bacon into smaller bits ensures it crisps evenly and spreads more flavor throughout the dish.
- Let the potatoes cool slightly: Allow the baked potatoes to cool before cutting them to prevent them from falling apart when placed in the baking dish.
James Martin Leek Potato And Bacon Bake