Leek, Bacon & Potato Bake

This is a version of a dauphinois which can be prepared and cooked and isn`t too fussy if dinnertime gets delayed!

• 4 leeks, chopped
• potatoes for your family, peeled and sliced
• bacon or ham, diced
• 1/2 ltr milk (quantities will vary depending on the number of potatoes)
• 1 egg
• 1 tsp of mustard
• 20g butter, margarine or oil

Saute the leeks until soft and set aside.

Fry the bacon until cooked and set aside

Beat the egg and mustard into the milk.

Put a little of the milk mixture into an ovenproof dish and sprinkle in 1/2 of the leeks and cover with a layer of potatoes.

Repeat the layers of leeks and potatoes.

Pour the remaining milk mixture and then bake for 50 - 60 mins at 160 oC, Gas 5-6

There is no need to over season this dish as the bacon or ham and the mustard will be sufficient