Ingredients for Bacon Leek And Potato Pie
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How to Make Bacon Leek And Potato Pie
- Preheat your oven's broiler to high and position a rack accordingly.
- In a medium-to-large oven-safe frying pan or skillet, melt 2 tablespoons of butter and 2 tablespoons of oil over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pan.
- Add the sliced leeks to the pan with the bacon fat. Sprinkle with salt, pepper, and sugar.
- Cook the leeks gently over medium heat for 10-12 minutes, stirring occasionally, until softened and caramelized. Take care not to burn them.
- Stir the cooked bacon back into the leeks.
- In a bowl, combine the leftover mashed potatoes with the remaining 2 tablespoons of butter and 4 ounces of the grated cheddar cheese. Season with salt and pepper to taste.
- Pour the leek and bacon mixture evenly into a standard-sized pie dish.
- Spoon the potato and cheese mixture evenly over the leeks and bacon.
- Sprinkle the remaining 4 ounces of grated cheddar cheese over the top. Decoratively arrange the tomato slices on top.
- Season the tomatoes with a pinch of salt and pepper.
- Place the pie under the broiler until the cheese is melted, bubbly, and golden brown, about 5-7 minutes. Watch carefully to prevent burning.
- Let the pie cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
14g
Fat
140g
Carbs
7g
