Potato Cake With Creamed Leeks and Escargot Recipe

Name: Potato Cake With Creamed Leeks and Escargot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices smoked bacon, diced; 2 leeks, white parts only (well cleaned and coarsely chopped); ½ cup heavy cream or ½ cup whipping cream; 3 baking potatoes; 8 escargot; 4 tablespoons peanut oil; 3 tablespoons olive oil; 1 medium onion, peeled and chopped; 2 (28 ounce) cans plum tomatoes (Progresso preferred); ½ cup tomato paste; 1 tablespoon dried basil; 1 teaspoon salt; ⅛ teaspoon ground black pepper; 1 teaspoon sugar

Servings: persons

4 slices smoked bacon, diced
2 leeks, white parts only (well cleaned and coarsely chopped)
½ cup heavy cream or ½ cup whipping cream
3 baking potatoes
8 escargot
4 tablespoons peanut oil
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 (28 ounce) cans plum tomatoes (Progresso preferred)
½ cup tomato paste
1 tablespoon dried basil
1 teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon sugar

1
For the tomato sauce: heat olive oil; saute onions until soft.
2
Add remaining ingredients and simmer for 40 minutes, stirring occasionally.
3
For the creamed leeks and escargot:.
4
In a medium skillet, cook the diced bacon for five minutes; add leeks and cook until tender.
5
Add cream and cook until thickened.
6
For the potato cake:.
7
Peel and grate the potatoes.
8
Place on a teatowel and squeeze out as much moisture as you can.
9
Spread potatoes out evenly and season with salt and pepper.
10
Cut the spread potatoes in half; divide each half into quarters.
11
Place 1/4 of the leek mixture on four potato sections; divide the escargot among those four sections.
12
Cover with the remaining four potato sections.
13
Press each one down to ensure the filling is secure in each cake.
14
Heat peanut oil in large skillet to 360F; carefully ease each cake into pan and cook until golden brown, about five minutes.
15
Carefully turn with a spatula to cook on the other side.
16
To serve, spoon a puddle of tomato sauce on a heated serving plate; place cooked potato cake on top of the sauce.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slices smoked bacon, diced, 2 leeks, white parts only (well cleaned and coarsely chopped), ½ cup heavy cream or ½ cup whipping cream, 3 baking potatoes, and more.

Yes, Potato Cake With Creamed Leeks and Escargot falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Cake With Creamed Leeks and Escargot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions