Bacon
by: inpatskitchen
September23,2011
5
2 Ratings
- Serves 4
Jump to Recipe
Author Notes
I love leeks, potatoes and bacon in soup and decided to make a little potato casserole with the same ingredients. The leek confit is adapted from the Molly Wizenburg version with the substitution of rendered bacon fat for the butter. —inpatskitchen
Test Kitchen Notes
These bacon-studded mashed potatoes are absolutely delicious. Served as a side for Thanksgiving or a standard weeknight dinner, this recipe is sure to be a crowd pleaser. I didn't have bacon fat sitting in my fridge, so cooked up 6 slices to yield the total of 4 tablespoons required in the recipe. Since there are an extra 3 slices, might as well crumble them on the top to make it extra crunchy and bacon-y!! —Victoria Ross
- Test Kitchen-Approved
What You'll Need
Ingredients
- For the leek confit
- 4 leeks, white and pale green parts only
- 2 tablespoonsbacon fat
- 1/4 cupwater
- 1/2 teaspoonsalt, plus more for seasoning mash
- For the casserole
- 3 strips bacon, cooked crisp and crumbled
- 5 medium Yukon Gold potatoes, peeled and cut into 1 1/2 inch cubes
- Chicken broth, enough to cover potatoes in a medium saucepan
- 1/4 cuplight cream (plus more if necessary)
- 1/4 cupchicken broth, reserved from boiling potatoes
- 2 tablespoonsbacon fat
- 1 tablespoonbutter
- 1/4 teaspoonwhite pepper
- Leek confit
Directions
- For the leek confit
- Wash and remove all dirt from leeks. Quarter them lengthwise, and then cut crosswise into quarter-inch pieces.
- In a medium sauce pan with a lid, melt the bacon fat, then add leeks, water, and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
- For the casserole
- Boil the potatoes in the chicken broth until fork tender. Drain, reserving about 1/4 cup of the broth.
- Mash the potatoes (I put them through a ricer).
- Warm the cream, broth, bacon fat, butter and white pepper and mix into the potatoes. Add more cream if mixture seems dry.
- Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9 x 11-inch baking dish.
- Top with the remaining leek confit and bake for about 40 minutes in a 325F pre-heated oven, uncovered. (Alternatively you can prepare the casserole ahead of time and bake later.)
- Once out of the oven, sprinkle with the crumbled bacon and serve.
Tags:
- Potato
- Vegetable
- Bacon
- Leek
- Milk/Cream
- Side
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See what other Food52ers are saying.
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JenOzmun2010
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WellFedWit
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lapadia
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AntoniaJames
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lorigoldsby
Recipe by: inpatskitchen
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
Popular on Food52
32 Reviews
CC December 14, 2016
A few notes that might help someone else. For me, 5 medium Yukon Gold potatoes weighed 2 lb 4oz before peeling. In a medium stockpot, it took 4 cups of chicken stock to cover the potatoes. To get 4 tbsp of bacon fat from my center cut bacon, it took about 12 slices. When making the leek confit, low is better than medium low on the stove. Mine dried up and began to carmelize at 5 minutes and required another 1/4 cup of water and the low temp to go the full 25 minutes. While the flavor of the dish was nice, it needs something more (It might be that I've been smelling bacon and leeks so much I can't taste them properly!). I'm going to try some garlic in the confit next time. This could easily serve 6 rather than the stated 4 as a side.
JenOzmun2010 February 9, 2014
THIS WAS AMAZING. Absolutely amazing. This will DEFINITELY be a repeat at our place. Hubs said it was an 8 on the ol' one to ten scale. :-)
inpatskitchen February 9, 2014
I like 8!! Thanks so much!
JenOzmun2010 February 8, 2014
Preparing this tonight for dinner and it's in the oven now. Smells absolutely wonderful!!!! Husband just said, "You put a lot of work into the mash so I don't think I want any sides." Awww... Hope it turns out! Will keep you posted!
inpatskitchen February 9, 2014
Hope it went well for you!
fosterOR January 12, 2014
Tried this tonight and really enjoyed it! Next time I may try reducing the amount of potato by half or a third and making up the difference with either more leek or artichoke. I'm guessing that might make it a bit lighter with more of the vegetable flavor. I also had to make it without the cream due to a guest's dietary restrictions so just increased the broth and a bit more butter but otherwise just as prescribed. Big hit! Thanks so much for posting this!!
inpatskitchen January 13, 2014
Thank YOU!
Laurelb December 1, 2013
Yum. Mine was a bit too moist but that's easily adjusted. Will be making this gorgeous Christmas.
inpatskitchen December 1, 2013
I'm so glad you liked this! Thanks!
WellFedWit November 15, 2013
How kind of you, haha! It would only be fair, since you did share the recipe with us :) I'm in Colorful Colorado, and comfort food like this is just perfect for the chilly evenings.
WellFedWit November 15, 2013
I REALLY REALLY enjoyed this. In fact, I'm thinking about how lonely it must be sitting at home without me there to eat it...
inpatskitchen November 15, 2013
Thanks! Where do you live? I'll be happy to babysit it for you!(lol)
lapadia January 4, 2013
Comfort food, perfect for this time of year, don't know how I missed it!
inpatskitchen January 4, 2013
Thanks so much Linda! You're right...total comfort!
AntoniaJames August 16, 2012
Wow, this one looks simply over-the-top delicious. I can see it on our table, with autumn roasts in the very near future. Great recipe. Congrats on the CP!! ;o)
inpatskitchen August 16, 2012
Thanks so much AJ! And doesn't the Food52 pic look gorgeous? Someday I'll learn how to use a camera properly(LOL)
Mzoo August 8, 2012
These mashed potatoes were really delicious. Mine turned out quite dry and needed more cream and broth. They were fantastic pan-fried the next morning, too!
inpatskitchen August 8, 2012
Thanks so much Mzoo! I know..depending on the potato you have to adjust. I'll have to try frying leftovers..sounds fantastic!
lorigoldsby August 4, 2012
Another yum from you!
inpatskitchen August 4, 2012
Thanks so much lori!
TheWimpyVegetarian September 29, 2011
This looks wonderful! It just doesn't get much better than leeks, bacon and potatoes!
inpatskitchen September 29, 2011
I agree! Thank you so much!
VanessaS September 25, 2011
I have a weak spot for leeks and bacon - this sounds great!
inpatskitchen September 26, 2011
Thanks so much! It was quite tasty!
GiGi26 September 23, 2011
This sounds wonderful......a cross between an Annie and Mozelle ( I think you know what that means) recipe! Never thought that COULD happen! Yummy!!!
inpatskitchen September 23, 2011
Are you telling me that Maine meets the South? How funny! And thanks for the Yummy!
Bevi September 23, 2011
Another candidate for Thanksgiving!
inpatskitchen September 23, 2011
Oh thanks Bevi! I have to make casseroles like this for other than Thanksgiving because all those kids and grandkids want plain old mashed and lots of gravy!
sexyLAMBCHOPx September 23, 2011
LOVE all those leeks!
inpatskitchen September 23, 2011
Me too! They do wonders for potatoes (and bacon!)
wssmom September 23, 2011
LOVE the bacon fat in this!
inpatskitchen September 23, 2011
You know what they say about that pork fat!!
