Potato, Leek & Bacon Gratin with Crispy Leek Topping

When comfort food is the order of the day, this potato, leek and bacon gratin certainly hits the spot.  Its crispy leek topping perfectly balances the smoky, creamy tastes and textures.  Yum! 


  • 1.2 Kg waxy potatoes
  • 25g butter
  • 1 clove of garlic (peeled)
  • 250g mature cheddar cheese (grated)
  • 175g smoked streaky bacon cut into pieces
  • 2 leeks (washed trimmed and finely sliced)
  • 600ml double cream
  • Salt and pepper



  • 50G mature cheddar cheese grated
  • 1/2 leek (washed trimmed and sliced finely)
  • 50g breadcrumbs
  • 15g butter
  • Salt and pepper


  1. Pre heat the oven to 150 C
  2. Take a shallow baking dish approx. 25x30cm rub all over with garlic, then grease with a bit of the butter.
  3. Peel the potatoes and thinly slice (approx. 3mm thick) wash in cold water, drain and pat dry, season generously with salt and pepper
  4. Fry the bacon in a heavy based pan until they are crisp and golden (drain away any fat)
  5. Layer one third of the potatoes into the dish and sprinkle over half of the bacon, leeks and cheese, then add another layer of potatoes, the remaining bacon, leeks and cheese, and finish off with a layer of potatoes.
  6. Pour over the cream until the potatoes are covered and dot with dabs of butter.
  7. Bake for approximately 1 ½ hours until the potatoes are tender

  1. Melt the butter in a pan and sauté the leeks until tender
  2. Combine with the cheese and breadcrumbs, season and mix well
  3. When the potatoes are tender (after approx. 1.1/2 hours) remove the baking dish from the oven.
  4. Sprinkle the topping evenly over the potatoes.
  5. Return to the oven for approx. 15 minutes until the topping is golden brown and the potatoes are bubbling 


Potato, Leek & Bacon Gratin with Crispy Leek Topping