This fantastic dish is a perfect side to any roast meat. Using in season British Leeks, this hearty and comforting meal is perfect for these cold winters nights.

Ingredients

6 Leeks, thinly sliced into rounds

600ml Chicken or Vegetable Stock

1kg Potato, thinly sliced

25g Butter

Recipe

1. Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
2.  Meanwhile, butter a large baking dish. Layer up the potatoes and leeks in no particular style but making sure it’s all mixed together, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of 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 40 mins, uncovering halfway through so that the bacon crisps.