1 Medium Leek (Trimmed, cleaned and sliced into 1cm pieces)
150g Jarlsberg Cheese (Grated)
2 Medium Potatoes (Peeled and sliced into rounds)
200ml Chicken or Vegetable stock
Salt and Pepper
2-3 thin slices Back Bacon
2 teaspoons Cornflour
Fry the bacon gently in the bottom of a heavy based casserole. If necessary add a little oil or butter to stop it sticking but you should find that you can just use the fat from the bacon. Once the bacon is cooked, set to one side
Add half the butter to the pan and melt. Stir through the leeks and sweat gently over a medium heat till the white parts start to go translucent. Sprinkle over the cornflour if you are using it and cook for a minute or so. Set to one side
Add the rest of the butter to the pan and melt. Add a layer of potatoes, then a layer of grated cheese, then a layer of bacon and leek. Season with salt and pepper and continue layering, reserving about 1/4 of the cheese and finishing with a layer of potatoes. Pour over the milk and stock and stir the whole mixture gently so that the layers are mixed up a bit.
Top the dish with the remaining cheese and cover with a lid. Bake in a preheated oven at 170c for around 30 minutes till the potatoes are soft through, then remove the lid and turn the heat up to 200c for the final 10-15 minutes so that the cheese on top browns
Garnish with fresh chopped parsley
This Leek Potato and Bacon hotpot is a very simple one pot supper dish. Change it up by using sausage or cooked chicken instead of the bacon, or by omitting the meat altogether for a vegetarian option.