An Irresistible Summer Savoury Bake

Did you know that Monday 19 August 2019 is National Potato Day? To celebrate this multi-functional savoury baking foundation, we’re sharing a deliciously warming dinner recipe for those slightly cooler summer evenings.

An #AtHomeBaking Summer Twist on the Savoury Bake

Ingredients

Serves 4.

  • 300ml vegetable stock
  • 500g potatoes, sliced
  • 3 leeks
  • 12g butter
  • 2 rashers streaky bacon
  • 1 onion

Recipe

  1. Heat oven to 200 degrees.
  2. Thinly slice your potatoes, leeks and onion.
  3. Pour vegetable stock into a large pan and bring to the boil.
  4. Add the sliced potatoes, leeks and onions to the stock and boil for 5 mins until lightly softened, before draining well. Reserve leftover stock in a jug.
  5. Butter a large baking dish. Layer up the potatoes and leeks loosely (a great part for the kids to join in with!) and add seasoning to your taste throughout.
  6. Pan fry your bacon rashers until as crispy as desired.
  7. One cooled, snip the rashers and sprinkle them over the top of your baking dish.
  8. Next, pour over the reserved stock as necessary, then spoon over the cream (if using) and cover with foil.
  9. Bake for 30 mins. Halfway through, remove the foil cover.
  10. Enjoy! We’d recommend adding your favourite green vegetables on the side.

Adapted from Jane Hornby for BBC Food.

Photo by Monika Grabkowska on Unsplash

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