Potato stack with bacon and leek

Potato stack with bacon and leek

Three ingredients and as many layers as you wish – potato stack with bacon and leeks is the perfect dish for those days when we no hurry.


  • 2 tablespoons oil
  • 160 g bacon cut into small cubes
  • 2 medium leeks
  • 1.2 kg of potatoes for baking
  • 350 ml cream
  • 150 ml of sour cream
  • 170 g grated cheese (Edam, Gruyere, Gouda)
  • 0.75 teaspoon salt
  • 0.25 teaspoon freshly ground pepper
  • 2 pinches of ground nutmeg

potato stack with leek and bacon

Potato stack with bacon and leek is perfect main dish for lazy days.


  1. Preheat oven to 180 degrees Celsius. Clean, wash and peel the potatoes. Cut them to approximately 0.5 cm thick slices. Clean and wash leeks and cut them in half, and then the two halves are cut to a narrower slice.
  2. In a large pan, heat the one tablespoon of oil in which crispy fry cubes of bacon. Remove cubes of bacon from the pan and store them on plate. In a pan, pour the remaining oil and allow to heat up. On the heated oil pour leeks fry until it softens. To taste, season with salt, pepper and nutmeg. When the leek softens, remove pan from heat and and mix leek with fried bacon.
  3. Deep baking pan grease well with oil. On the bottom of the pan stack half of the potato rotations. Cover them with a mixture of leek and bacon. After the vegetables, sprinkle half of the grated cheese. After grated cheese, again stack the remaining of potato slices.
  4. Cream mixed with sour cream, salt and pepper. Pour the mixture on potato stack and cover the pan with aluminum foil and push it in the oven for about 60 minutes or until the potatoes are tender.
  5. After one hour, remove the foil and sprinkle the remainder of grated cheese on the potato. In a preheated oven bake for another 20 minutes or until the cheese on top of baked golden brown.


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