Ingredients

• 4 large baking potatoes
• 1 tbsp olive oil
• sea salt
• 25g/1oz butter
• 1 shallot
• finely chopped
• 1 garlic clove
• finely sliced
• 2 leeks
• sliced lengthways then across into slices
• 75ml/2½fl oz white wine
• 300ml/10½fl oz double cream
• 150g/5½oz taleggio cheese
• roughly chopped
• 8 slices streaky bacon
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Rub the potatoes with the olive oil
• prick all over with a fork and place onto a little pile of sea salt on a baking tray.
• Place the potatoes on the top shelf of the oven and bake until tender and the skin is crisp
• about an hour.
• Remove from the oven and set aside until cool enough to handle.
• Meanwhile
• heat a frying pan until medium hot. Add the butter
• shallot and garlic and cook for 2-3 minutes
• then add the leeks and cook for another two minutes.
• Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and cook for 3-4 minutes
• or until thickened. Season
• to taste
• with salt and black pepper.
• When the potatoes are cool enough
• cut them into quarters and place into an ovenproof dish. Pour the leek sauce over the top then add the taleggio pieces.
• Heat a frying pan until hot
• add the bacon and cook until golden-brown and crisp.
• Roughly chop the bacon and scatter it over the top of the cheese.
• Place in the oven and bake for 10 minutes
• or until golden-brown and bubbling.