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You are here: Home / Recipes / Lunch / Potato and Bacon Hotpot with Jarlsberg Cheese and Leeks

Potato and Bacon Hotpot with Jarlsberg Cheese and Leeks

October 8, 2018 by Fiona Maclean 7 Comments

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Last Updated on January 21, 2021 by Fiona Maclean

Potato and Bacon Hotpot with Leeks – Simple One-Pot Recipe.

Do you sometimes forget how much you like an old recipe?   Potato and Bacon Hotpot must have been one of the first things I made as a student – pure comfort food, it really comes into its own in the winter months when having something cooking for supper in the oven is almost mandatory.  But, it’s been at least a couple of years since I made it and the revival of my Potato and Bacon Hotpot with leeks is all down to a Jarlsberg cookery event.

potato and bacon hotpot

A month or so ago I was invited to the Good Housekeeping Institute to meet Signe Johansen and some of the people from Jarlsberg Cheese all as part of the Jarlsberg #makeasandwish campaign.

Jarlsberg and Signe Johansen

We learnt that Jarlsberg is the product of a fusion of Swiss cheese making and Norwegian dairy produce that dates back as far as the 1820s when some Swiss cheesemakers visited Norway and realised that the terroir would give the cheese a unique flavour.  The cheese all but died out until 1956, when a group of students and scientists recreated the ancient recipe.  The result, Jarlsberg, is a delicious cheese, ripened for a minimum of 12 months, which is versatile enough to work as well in an everyday sandwich as it does in a whole variety of dishes.  It’s the perfect cheese to use for cooking which makes it ideal for a Potato and Bacon hotpot!

Macaroni Cheese

Signe Johansen helped us to create a new twist on macaroni cheese – she showed us how to make a lighter mac, using stock instead of milk and adding no flour.  Of course, the cheese used was Jarlsberg.  Then we used the mix as a stuffing for tortillas, pimping the mixture up with everything from mushrooms and ham to a hot chilli sauce.  Jarlsberg is a great cheese to use for cooking, it melts very easily and can be grated as a topping then browned off in the oven for a delicious golden crunchy topping.

Mac stuffed tortillas

We took some cheese home and I decided to make one of those recipes that I’ve cooked since student days.  The basis of this dish, here made as a potato and bacon hotpot is a very frugal way to use up a little leftover bacon, ham, chicken or sausage and the end result is comfort food that I’m happy to eat over and over again.  It’s just a question of thinking of ingredients you know will pair well together.  Leek and Potato, for example in a winter soup,  are a perfect pairing, though sometimes I’ll use a leek, sometimes shallots or onions.  I’ve also made the same dish substituting the potato with celeriac.  The only essentials are potatoes and cheese.  But here, I think there’s a pretty good ingredient combination, with bacon, potato and leeks to add sweetness and lighten the dish a little.

5 from 7 votes
Leek potato bacon hotpot
Print
Potato and Bacon Hotpot with leeks
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Potato and Bacon hotpot is a very simple one-pot supper dish made here with leeks. Change it up by using sausage or cooked chicken instead of the bacon, or by omitting the meat altogether for a vegetarian option.  If you don't have leeks to hand, use a finely diced onion.

Course: Main Course, Main Dish
Cuisine: British
Keyword: bacon, cheese, comfort food, hotpot, leeks, potato
Servings: 4
Calories: 430 kcal
Author: Fiona Maclean
Ingredients
  • 1 Medium Leek Trimmed, cleaned and sliced into 1cm pieces
  • 150 g Jarlsberg Cheese Grated
  • 2 Medium Potatoes Peeled and sliced into rounds
  • 200 ml Chicken or Vegetable stock
  • 100 ml Milk
  • 50 g Butter
  • Salt and Pepper
  • 2-3 thin slices Back Bacon
Optional
  • 2 teaspoons Cornflour
  • Fresh Parsley
Instructions
  1. 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

  2. Add half the butter to the pan and melt. Stir in 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
  3. 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.

  4. 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

  5. Garnish with fresh chopped parsley

It’s a pot of gooey, rich, comfort.  Leek, Potato and Bacon Hotpot is something to eat on an evening when you don’t want to stress about dinner but you DO want good, homemade food.  Try eating it with a crunchy green salad or with a helping of ratatouille.  Or enjoy it as it is, straight from the pan.  I’d call this a hotpot simply because I make a deeper pot of it that a standard gratin – but if you wanted to, it could easily be cooked and served in a shallow gratin dish – just reduce the cooking time accordingly.

Potato Bacon Hotpot with Leeks

With many thanks to Jarlsberg for my samples of cheese and for a great evening cooking with Signe Johansen.  And for the inspiration to recreate Leek, Potato and Bacon Hotpot a dish I use to love and have discovered a new passion for!

Why not pin this post for later and try for yourself

Leek Bacon Potato Hotpot _ Leek Bacon Potato Gratin _ Easy Potato Hotpot _ Easy One Pot Supper Recipe _ Bacon and Potato Hotpot Recipe _ Bacon and Potato Gratin Recipe

 

Filed Under: Lunch, Mains, Recipes Tagged With: leek, potato

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Amy Jo says

    January 24, 2021 at 3:56 pm

    Oh this looks delicious! I’d love to try this.

    Reply
  2. Jo McPherson says

    August 11, 2016 at 7:56 am

    Sounds delicious – a perfect easy supper!

    Reply
    • Fiona Maclean says

      July 22, 2018 at 10:16 pm

      Yes indeed – and very frugal too!

      Reply
  3. Nayna Kanabar says

    December 10, 2015 at 9:20 pm

    I love one pot meals and this sounds great. I would make it by omitting the bacon and maybe add mushrooms to make it vegetarian.

    Reply
    • Fiona Maclean says

      July 22, 2018 at 10:16 pm

      That sounds great Nayna – let me know how you get on

      Reply
  4. Janie says

    December 10, 2015 at 7:16 am

    Oh my god, that looks divine! Sometimes being lactose challenged is harder than others, this is one of those recipes that makes it blatantly obvious what I’m missing out on!
    Off to pin it for those that are more fortunate 😀
    Janie x

    Reply
    • Fiona Maclean says

      July 22, 2018 at 10:16 pm

      You could try making something similar with stock, potatoes and leeks – it would just need a good topping of some sort?

      Reply

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