IPA-Style Bacon Leek & Potato Bake

A hearty dish with a splash of booze - bound to go down well at any dinner party!

Cooking PotMETHOD

  1. Pre-heat oven to 180oC and set the shelf to the middle.

  2. Rub the insides of an ovenproof dish (20cm X2 5cm X 6cm approx.) with the garlic clove and then line the inside base and edges of the dish with 25g of the butter.

  3. Dry fry the bacon in a non-stick pan until nicely crisp and then drain into a colander - but make sure to retain some of the bacon fat residue.

  4. Now gently fry the leek in a spot of the bacon fat until the leek is soft but not coloured.

  5. Tip the leek into the colander along with the bacon and combine the two evenly together.

  6. Lay two or three layers of potato onto the bottom of the dish, then top with half the bacon and leek mixture. On top of the leeks and bacon lay another couple of layers of potato and then top this evenly with the remaining leek and bacon. Top the second layer of leeks with the remaining sliced potatoes and pat down gently.

  7. Add the IPA to the warm chicken/vegetable stock and slowly and carefully pour all the liquid onto and over the layers of potato, leek and bacon.

  8. Break the remaining butter into small pieces and dot evenly over the top layer of potatoes. Sprinkle with a little salt and pepper and carefully put the whole tray into the oven.

  9. Bake for 40-50 minutes - the top layer should be golden and crispy around the edges and the potatoes underneath should be meltingly soft!

  10. Allow the whole dish to sit for 20 minutes before digging in!

What you will need

Serves: 2-3

Preparation: 15-20 mins

Cooking: 50-60 mins

6 large Albert Bartlett Original Rooster Potatoes peeled and thinly sliced on a mandolin
6 rashers of smoked streaky bacon cut into bitesize pieces
1 small leek shredded and washed in cold water
1 peeled clove of garlic
175g unsalted butter
1 can of Brewgooder Session IPA
150ml hot vegetable or chicken stock
Salt & pepper