Riverford Wicked Leeks
Bacon, leek and potato gratin recipe image

Print Bacon, leek and potato gratin

Subtly sweet leeks, smoky bacon and tender potatoes baked in a creamy sauce. This is one-pot cooking at its best. Nothing more than a crisp green salad or side of sautéed greens is needed for a satisfying dinner.


  • 2 leeks, cleaned & sliced
  • 1 knob of butter
  • 100-150g bacon, cooked & chopped into small pieces
  • 2 garlic cloves, crushed
  • 300ml double cream
  • 100ml milk
  • 800g potatoes, peeled & cut into 2-3mm thick slices
  • 1-2 tbsp Parmesan, grated
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4.
  2. Sweat the leeks in butter for 10 minutes, then add the bacon and garlic and cook for a further 5 minutes
  3. Add the cream and milk and bring to the boil. Season and mix in the potatoes. Transfer to a gratin dish.
  4. Cover with foil and bake for about 50 minutes, until potatoes are tender. Remove the foil, sprinkle with Parmesan and bake for another 10 minutes, until golden brown.
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