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Bacon potato and leek bake

Bacon, potato and leek bake

This bake is a cross between two classics – creamy dauphinoise and pommes boulangère, the perfect comfort food

Serving: 4
Time: 55 minutes
Difficulty: Easy


  • 400g smoked streaky rashers
  • 1kg white potatoes
  • 300g leeks
  • 300g carrots
  • 150g pack mangetout
  • 400g tinned chicken soup
  • 75g white cheddar, grated
  • Sea salt and black pepper
  • 15ml sunflower oil


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Chop the bacon into chunks and sauté in a frying pan with the oil for 5/6 minutes until just coloured.
  3. Peel the potatoes and cut into slices.
  4. Chop the leeks into slices, wash well and drain.
  5. Put the potato and leek slices into a pan of cold slightly salted water, bring to the boil, cover and cook for 5 minutes then drain well.
  6. Put the potato, leek slices and the bacon into a baking dish, pour over the soup and gently mix, season with some black pepper.
  7. Sprinkle over the grated cheese and bake in the oven for 20/25 minutes until golden.
  8. Meanwhile, peel the carrots and cut into thick matchsticks.
  9. Cook in some boiling salted water for 3 minutes.
  10. Cut the mangetout in half lengthways, add to the carrots and cook for a further 3 minutes.
  11. Drain and serve alongside the bake.

Recipe courtesy of ALDI 

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