A delicious recipe from Brian McDermott on Today with Claire Byrne on RTÉ Radio 1.


Bacon and Leek is one of my all-time favourite combinations, and when added to potatoes, that flavour combines with the creamy texture to deliver an unbeatable rich taste.

Serves: 6

  • 1kg potatoes, peeled and thinly sliced
  • 600ml vegetable or chicken stock
  • 2 leeks, thinly sliced into rounds
  • 25g butter for greasing dish
  • freshly ground pepper
  • 4 rashers streaky bacon, snipped
  • 75ml cream


  1. Pre heat oven to 200c
  2. Place the potatoes in a pot, add the potatoes and leeks, cover with hot stock and bring to the boil.
  3. Simmer for 6 minutes. Add the cream and season with freshly ground black pepper.
  4. Brush a deep oven proof dish with butter and the potatoes, bacon and leeks.
  5. Cover with tin foil and bake for 40 minutes, uncovering halfway through so that the bacon on top crisps up.

Brian's Top Tip:

Add some grated cheese on top of the final layer for a scrumptious, bubbly topping.