Potato, Bacon and Leek Torte

Ingredients

750g/1 3/4lb waxy potatoes, parboiled and sliced - no need to peel
4 leeks, trimmed, washed and sliced
125g/4oz smoked streaky bacon, derinded and chopped
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1 tbsp grain mustard
150m/5fl oz dry white wine
110g/4oz crème fraîche
1 tbsp vegetable oil
salt and freshly ground black pepper

Directions

1. Preheat the oven to 190C/375F/Gas 5.
2. Lightly oil a 20cm loose-bottomed cake tin.
3. Heat the oil and cook the leeks and bacon until leeks are soft. Add the wine and reduce.
4. Take off the heat and stir in mustard and herbs. Season well.
5. Make a layer of 1/3 of the potatoes in the tin. Cover with half the leek mixture.
6. Repeat above. Finish with a final layer of potatoes on top.
7. Spread over the crème fraîche.
8. Bake in the oven for 30-40 minutes until the cake is golden and piping hot.