German Leek and Bacon Potato Bake (Lauch-Kartoffel-Auflauf) Recipe
This casserole with leeks, potatoes and bacon is a typical German oven dish for cooler evenings. The taste is a bit like a cross between a French quiche and a Polish potato bake, but with a distinct leek aroma. It’s perfect for a family lunch or dinner, as you can cut it into squares and serve with a simple salad.
This German-style leek and bacon potato bake combines tender potatoes, sweet leek and smoky bacon in a creamy, cheesy sauce. It’s hearty, satisfying and easy to portion, making it ideal for family meals or casual gatherings.
Chef's tips
Slice the potatoes as evenly as possible so they cook at the same rate. Season each layer lightly with salt and pepper if your bacon is not very salty. Letting the bake rest before cutting helps keep the slices neat and prevents the sauce from running out.
How to serve
Serve warm in generous squares with a crisp green salad or a simple cucumber salad. It also pairs nicely with steamed green beans or roasted carrots for a fuller plate.
Ingredients
- potatoes peeled - 600 g
- leek white and light green parts only - 2 piece
- smoked bacon diced - 120 g
- 18% fat sour cream - 200 ml
- milk - 100 ml
- egg - 2 piece
- yellow cheese grated, e.g. Gouda or Emmental - 120 g
- butter for greasing the dish - 10 g
- ground nutmeg - 0.25 teaspoons
- salt to taste
- ground black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish of about 20×25 cm with butter.
- Slice the potatoes into thin rounds (about 3 mm). Put them into a pot with salted water, bring to a boil and cook for 5–7 minutes until slightly softened but still holding their shape. Drain and set aside.
- Wash the leeks thoroughly, cut them in half lengthwise, then slice into half-moons. Rinse well to remove any sand between the layers.
- In a dry frying pan, fry the bacon over medium heat for 5–7 minutes until the fat renders and the pieces are lightly browned. Add the leek and cook for another 5–7 minutes until softened and slightly translucent. Remove from the heat.
- In a bowl, mix the sour cream, milk, eggs, nutmeg, salt and pepper. Add half of the grated cheese and stir.
- Arrange a layer of potatoes on the bottom of the dish, then half of the leek and bacon mixture on top. Repeat the layers, finishing with potatoes.
- Pour the cream and egg mixture evenly over the dish, gently shake the dish so the sauce seeps between the layers. Sprinkle with the remaining cheese.
- Place the dish in the oven and bake for 30–35 minutes, until the top is golden and the egg mixture has set. If the cheese browns too quickly, loosely cover the dish with aluminium foil.
- After removing from the oven, let the bake rest for 10 minutes so it firms up slightly and is easier to slice.
Storage
Store leftover bake covered in the fridge for up to 3 days. Reheat in the oven or in a covered pan over low heat so the sauce becomes creamy again. Frozen portions can be reheated straight from the freezer at a lower oven temperature.
