Monday, 3 October 2011

Leek, Potato and Bacon Bake

Being a student and all, it's really important not to throw away food....nothing I buy is ever thrown away or allowed to perish. I still had some leeks left over from making the quiche the other day, so I started looking at ways of using them up cheaply, with ingredients I've already got in the fridge/cupboard/freezer. I found this recipe and thought I'd give it a go. Known in French as 'Pommes Boulangere', it's a pretty simple, filling and healthy meal ....aka good student grub!! 



(Serves 2-3)

600g potatoes, peeled
2 leeks
5 bacon rashers
3/4 pint vegetable stock
Black pepper

1. Preheat the oven to 200degreesC. 

2. Put the vegetable stock on the stove and allow to boil. Meanwhile, peel and thinly slice the potatoes and chop the leeks. Add the potatoes and leeks to the stock and work them up to the boil again, season with black pepper. Allow to boil for 5minutes.

3. Lightly fry the bacon until the oil has turned clear. Chop into little pieces and allow to cool.

4. Drain and keep the stock from the potato and leek mixture. Arrange the potatoes and leeks into an oven proof dish and scatter the pieces of bacon on the top of the potatoes. Wrap the dish in foil and bake in the oven for 20mins. After 20mins remove the foil and cook for a further 20mins to allow the bacon to crisp up.


I really liked this meal. A very cheap, warming dish that can easily be blended into a lovely soup and served with home made wholemeal bread. When making the dish, I thought maybe the bacon would be best scattered throughout the layers, but after trying it on the top, I would say that the crisped up bacon is perfect - a different texture and the saltiness adds flavour to the potatoes. Plus, presentation wise, the colour looks fab! I did think about grating cheese on top, but it really didn't need it. It tastes a bit like a vegetable stew and dumplings would be perfect with it. 

Bon Appetit!!

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