1 leek
Some potatoes
4 slices bacon
150ml double cream
150ml water
1. Preheat the oven to 180C. Thinly slice the leek, potatoes and bacon
2. Add a few cloves of garlic, a pinch of salt, a pinch of pepper and a pinch of rosemary and thyme if you fancy to the cream and water
3. Start with a layer of potatoes, then leeks, then bacon, then cream, then potatoes and keep going until all the ingredients are used up. I did this in a Le Crueset casserole dish but any dish with a lid will do, or you can cover with tin foil if you don't have a lid
4. Chuck it in the oven with the lid on for an hour, then uncover, stab it with a skewer to make sure the potatoes are all soft, sprinkle some cheese on top and chuck it back in the oven for half an hour until the top is brown
I served it with sausages but it would go nicely with a roast or just any meat really
