1kg Bacon pieces – trim off excess fat
8 – 10 Good sized potatoes – peel and then slice to about 3mm
2 Large leeks – quartered and sliced quite thinly
1 Large Onion -chopped finely
1 pint chicken stock
Seasoning – Use black pepper but no salt as the bacon and stock provide enough.
Pinch of mixed herbs per layer.
Butter dish and then starting with bacon, layer ingredients as follows…..
Bacon – Potatoes – Leeks and Onion – Pepper and sprinkle of herbs.
Continue until dish is almost full – finishing off with potatoes.
Add stock – you do not need much as quite a lot comes off the potatoes.
Add a few small knobs of butter to the top layer.
Cover and cook for 1 ½ hours at 180 degrees Celsius. Remove lid and cook for a further ½ – ¾ hours to crisp and brown the top.