I planned this to enjoy as a side – frozen half of it. I think I might also add a little grated cheese or cheese and breadcrumbs on the top (will count the calories separately).
Preparation Time: 20 mins
Cooking Time: 1 hour 10 mins
Serves:4
Calories per serving:242.4
Ingredients
Vegetable Stock Pot -1 Pot/28g
Chicken Stock Pot -1 Pot/28g
Water -300ml
Potatoes, Raw -500g
Leeks, Raw – 3 leeks/400g
Garlic Clove – 1 clove/3g
Streaky Bacon – 2 thick rashers, rind removed/55g
Double Cream Alternative -45g
Butter -10g
Preparation:
Trim leeks and thinly slice into rounds. Peel potatoes and thinly slice. Remove skin form garlic and finely chop. Remove rind from bacon and snip into small pieces.
Heat oven to 160C/fan/gas 4.
Method:Put the stock pots and water (boiling) in a large pan, bring to the boil, then add the potatoes and the leeks. Cover, bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
Meanwhile, using the butter, butter a large baking dish. Layer up the potatoes and leeks higgledy piggledy, seasoning as you go, then scatter the bacon over the top.
Season well, pour over the reserved stock, then spoon over the cream (if using) and cover with foil.
Can be made up to 1 day ahead and chilled. Bake for an hour, then uncover and cook for a further 10-20 minutes so that the bacon crisps.
Nutrition Data Per Serving
Calories (kcal) 243
Protein (g) 7.2
Carbohydrate (g) 26.3
Fat (g) 12.2
Fruit & Veg 0.8
Fibre (g) 4.2