James Martin Leek Potato And Bacon Bake

Right — let me just say this upfront: I used to dread dishes like this. Anything with layers, sauce, and a “stand for 10 minutes” line made me think soggy mess incoming. But then, I gave James Martin’s Leek Potato and Bacon Bake a proper go… and I’m annoyed at how good it is. Like, almost smugly good.

It’s creamy, savoury, and comforting in that way only a British bake can be. You’ve got tender Sebago potatoes (or whatever’s lurking in your cupboard), soft leeks cooked just right, salty bacon, and a blanket of melted cheese pulling it all together. It’s the kind of dinner that makes you forget your phone is on 3% and the washing’s still in the machine.

If you’re after a dish that makes the kitchen smell like home — this one’s it.

Ingredients List

• 800g Sebago potatoes, peeled
  (Fluffy, holds shape — if you’ve only got Maris Piper, that’ll do.)
• 1 tbsp olive oil
  For softening, not drowning.
• 1 leek, trimmed, halved, washed, and thinly sliced
  Honestly, wash it twice — leeks are sneaky.
• 2 garlic cloves, thinly sliced
  Optional but lovely. Adds a mellow sweetness.
• 400g bacon or double-smoked ham, diced
  I like mine crispy on the edges before adding anything else.
• 535g of country chicken soup
  Tinned, homemade, or from the back of the fridge — it’s doing the heavy lifting.
• 100g tasty cheese, grated
  Cheddar’s your best bet. Or whatever’s left in the back of the cheese drawer.

How to Make It

Bake for 30 minutes. You’ll know it’s done when the top’s golden and there’s a little bubbling up the side. Let it sit for 5 minutes so no one burns their tongue like I did. Twice.

Preheat your oven to 180°C (160°C fan). Grease a decent-sized baking dish. This is always the step I forget after I’ve got hands full of bacon.

Boil your peeled potatoes for 12–15 minutes. Not too soft — you want them holding their own. Drain, let them cool for 10 minutes, then slice them about 1cm thick. It’s not a science.

While that’s happening, heat your olive oil in a pan. Chuck in the leeks and cook them for about 5 minutes until soft. Stir now and then so they don’t catch — they’re delicate like that.

Add garlic and bacon. Let them mingle for 2 minutes until everything smells like a bacon sandwich met a roast dinner.

Stir in your chicken soup. You want it warm, not boiling. Then take it off the heat.

Gently fold in your potato slices. I use my hands. Yes, it’s messy, but you feel more in control. Season with a good crack of black pepper.

Pour it all into your greased dish. Level it out with a spoon. Scatter your cheese on top. No need for neatness — just cover the top.

Common Mistakes (And How Not to Hate Yourself)

“Why does mine taste watery?”
Too much soup, or your spuds were too soft. Stick to the quantity and let the potatoes cool before slicing.

“My cheese didn’t melt nicely.”
Use proper full-fat cheddar or a cheese that melts well — not that bag of low-fat stuff that’s been in the fridge since Easter.

“It’s bland, what did I do wrong?”
Not enough seasoning or boring bacon. Go for double-smoked if you can, and don’t be shy with the pepper.

“Why are my leeks crunchy and weird?”
You didn’t soften them enough. Give them proper time in the pan. And wash them — nothing ruins a bite like unexpected grit.

I forgot to preheat the oven — help.
Been there. Just chuck it in when the oven’s ready. It’ll take an extra 5 minutes or so.

Storage & Reheating Tips

Fridge:
Cool it fully, cover it, and it’s good for up to 3 days.

Freezer:
If you’re freezing it, do it before baking. Assemble it, wrap it tight, and stash for up to 3 months. Label it so you don’t end up with “Mystery Beige Thing.”

Reheating:

• Oven: 180°C, covered with foil, 20–25 mins.
• Microwave: Individual portions, medium power, stir halfway.
• Stovetop: Honestly, just cut a chunk and reheat in a non-stick pan with a splash of water or soup — works like a charm.

What to Serve It With

• Green salad — Something fresh and lemony to cut through the richness.
• Roasted carrots or steamed beans — Texture and colour, mate.
• Leftover roast chicken or sausages — If you want to bulk it up into a proper feast.

FREQUENTLY ASKED QUESTIONS

Can I make it vegetarian?
Yep! Swap bacon for mushrooms and add a little smoked paprika for that savoury depth.

Can I make it ahead of time?
Definitely. Assemble it in the morning, cover it, and bake later.

What kind of soup should I use?
Country-style chicken soup works best — chunky and creamy. But honestly, whatever you’ve got. Even a herby mushroom soup could be brilliant.

Can I use frozen leeks?
Yes — just thaw and drain them well. Fresh gives better texture, but frozen works in a pinch.

Try More James Martin Recipes:

• James Martin Chicken Veronique
• James Martin Sausage And Apple Casserole
• James Martin Lyonnaise Potatoes

Nutrition Facts

Amount Per Serving

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 800mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugars: 3g
• Protein: 15g