Bacon and Leek Potato Bake

Packed full of flavour, this potato bake is the perfect side dish and sure to be a crowd-pleaser.

Ingredients

• 4 white potatoes (peeled and sliced into 5mm thin rounds)

• 1 cup leek (thinly sliced)

• 200g short cut bacon (diced)

• 1 tsp olive oil

• 1 cup mozzarella

• Fresh or dried rosemary (optional)

Béchamel

• 50g butter

• 50g flour

• 500mL milk

• Salt and pepper to season                     

Method

1. Preheat oven to 180°C.

2. Start by sautéing your leek and bacon in olive oil over medium heat until the leeks are soft and bacon golden. Remove the mixture from pan and set aside for later.

3. In the existing pot, prepare your Béchamel. Melt butter over low-medium heat. Once melted, add flour and stir until it starts to form a paste.

4. Start adding your milk 100ml at a time, stirring for approximately 1 – 2 minutes in between. Remember time is key here – it may take a little while before your Béchamel starts to come together. If it looks thin, don’t worry, it will start to thicken the more you stir over the heat. Season your Béchamel then set aside.

5. Time to start constructing your potato bake. In a small baking dish, layer potato slices, a spoonful of leek and bacon followed by Béchamel. Repeat as desired until the last layer on top is Béchamel.

6. Cover with foil and bake for 30 – 35 minutes depending on your oven. Remove foil, top with mozzarella and bake for another 10 – 15 minutes or until cheese is melted and golden brown. Optional: sprinkle fresh or dried rosemary over the mozzarella before baking.

7. Once ready, let the potato bake sit for 10 minutes before cutting and serving.

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