Ingredients

1 tbsp vegetable oil
6 rashers DukesHill dry-cured smoked streaky bacon, sliced into lardons
 
2 onions, sliced
2 leeks, washed and sliced
1 tbsp plain flour
150ml chicken stock
200ml creme fraiche
1 tsp Dijon mustard
½ tsp black pepper
750g (1) DukesHill boiled ham hock
 
1 x 750g pack DukesHill potato dauphinoise
 
30g Isle of Mull cheddar, grated
 
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Ham, bacon and leek dauphinoise pie

Rated 4 stars by 1 users

An indulgent dish packed with tender ham hock, crispy bacon, and sweet leeks in a rich, creamy sauce - all topped with layers of prepared dauphinoise potatoes for the ultimate hassle-free finish.
Cook Time 40 minutes

Directions

  1. Step 1 Preheat the oven to 180c.

  1. Step 2 In a wide saucepan, add the vegetable oil and fry the bacon lardons until crispy. Stir through the leeks and onions and place the whole ham hock on top, cover with a lid and turn the heat down. Cook for 10 minutes, stirring occasionally. After 10 minutes, remove the ham hock and when it’s cool enough to handle, remove the meat from the bone, shred it and return it to the pan.

  1. Step 3 Sprinkle over the flour and stir well, cooking for a minute. Gradually add the chicken stock, creme fraiche, mustard and pepper, then simmer for 5 minutes until thickened.

  1. Step 4 Transfer the mixture to an ovenproof baking dish. Layer the potato dauphinoise over the filling, gently separating the slices slightly to cover the top. Sprinkle with cheddar.

  1. Step 5 Place the dish in the oven for 20-25 minutes until golden and bubbling. Serve with greens or a crisp salad.