Best 5 Potato Leek Filling With Canadian Bacon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the ultimate guide to creating a delectable potato leek filling with Canadian bacon. This hearty and flavorful dish is perfect for any occasion, whether you're hosting a dinner party or simply looking for a comforting meal. With its creamy texture, savory flavors, and crispy bacon bits, this filling is sure to be a hit with everyone who tries it. In this guide, we'll provide you with a step-by-step recipe that will help you make the perfect potato leek filling every time. So gather your ingredients, preheat your oven, and let's get started on this culinary adventure.

Here are our top 5 tried and tested recipes!

LEEK, POTATO & BACON BAKE



Leek, potato & bacon bake image

This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Provided by Jane Hornby

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 6

600ml chicken or vegetable stock
1kg potato, thinly sliced
6 leeks, thinly sliced into rounds
25g butter
3-4 rashers streaky bacon, snipped
3 tbsp double cream (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
  • Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

SKILLET CANADIAN BACON AND POTATOES



Skillet Canadian Bacon and Potatoes image

Dress up ready-made potatoes with snap peas and smoky strips of bacon blended together in a simple cream sauce.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 6

3 1/2 cups water
2 teaspoons butter or margarine
1 box (7.7 oz) Betty Crocker™ Deluxe loaded au gratin potatoes
1 1/4 cups fat-free (skim) milk
1/2 lb Canadian bacon slices, cut into strips
1 box (9 oz) frozen sugar snap peas, thawed, drained

Steps:

  • In 10-inch deep-sided nonstick skillet, heat water and butter to boiling over medium-high heat. Stir in potato slices from mix; return to boiling. Boil 15 minutes.
  • Do not drain potatoes. Stir in contents of sauce packet from mix, the milk, bacon and sugar snap peas. Return to boiling. Reduce heat to medium; cook 4 to 5 minutes longer, stirring occasionally, until sauce is slightly thickened.
  • Sprinkle with contents of topping packet from mix. If desired, season to taste with pepper.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 9 g, TransFat 1 g

POTATO-LEEK SOUP WITH BACON



Potato-Leek Soup With Bacon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
  • Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
  • Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

Nutrition Facts : Calories 446, Fat 25 grams, SaturatedFat 13 grams, Cholesterol 91 milligrams, Sodium 555 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 15 grams

POTATO-LEEK FILLING WITH CANADIAN BACON



Potato-Leek Filling With Canadian Bacon image

Provided by Molly O'Neill

Categories     dinner, weekday, casseroles, main course

Time 35m

Yield Four servings

Number Of Ingredients 11

Olive oil spray
3 large red potatoes, halved and thinly sliced
1 teaspoon olive oil
2 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
1/2 onion, peeled and diced
2 cloves garlic, peeled and minced
2 cups sliced mushrooms
1 teaspoon kosher salt
Freshly ground pepper to taste
1/4 cup chopped Italian parsley
4 slices Canadian bacon, cut into 1/4-inch-thick strips

Steps:

  • Preheat oven to 450 degrees. Spray 2 baking sheets with olive oil and divide the potatoes between them, in a single layer. Roast until tender, about 20 minutes.
  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leeks and onion and cook until soft, about 7 minutes. Add garlic and mushrooms and cook for 5 minutes longer. Remove from heat and toss in potatoes, salt, pepper and parsley. Assemble the pie as above, sprinkling bacon over the top before baking.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 4 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 7 grams, TransFat 0 grams

LEEK, POTATO, AND BACON CASSEROLE



Leek, Potato, and Bacon Casserole image

Make and share this Leek, Potato, and Bacon Casserole recipe from Food.com.

Provided by SweetSueAl

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
fresh ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 garlic cloves, smashed
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces jarlsberg cheese, grated (about 2 cups)
1/2 teaspoon nutmeg, freshly grated

Steps:

  • Preheat the oven 325 degrees F.
  • Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
  • Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
  • Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
  • In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
  • Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

Tips:

  • Prep Ingredients: Before cooking, make sure to wash and chop the leeks, potatoes, and Canadian bacon. You can also pre-cook the bacon if desired.
  • Use Quality Ingredients: For the best flavor, use fresh leeks, potatoes, and Canadian bacon. Choose Yukon Gold or Russet potatoes for a creamy texture.
  • Don't Overcook the Leeks: Cook the leeks until they are softened but still have a bit of a bite. Overcooking will make them mushy.
  • Season to Taste: Taste the filling before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
  • Let the Filling Cool: Allow the filling to cool slightly before using it. This will help prevent the pastry from becoming soggy.

Conclusion:

Potato leek filling with Canadian bacon is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're making a savory galette, a comforting soup, or a hearty pot pie, this filling is sure to please. With its creamy texture, smoky bacon flavor, and fresh leek aroma, it's a classic combination that never goes out of style. So next time you're looking for a quick and easy meal, give this filling a try - you won't be disappointed!

Related Topics