Leek and Bacon Clafoutis

Okay, so this isn’t one of those familiar childhood dishes you grew up eating every Sunday (unless you grew up in the French countryside… in which case, lucky you). But the first time I made this clafoutis with leeks and bacon, the scent coming out of the oven was so gentle and savory – creamy eggs mixed with something subtly sweet and smoky – I remember leaning over the dish before it was even cool, as if to inhale dinner instead of eating it. And the top, this soft golden crust with little browned bubbles… Well. It’s cozy in the way goose-down quilts are cozy. It feels like someone lighting candles without needing to say why.

Why You’ll Crave It

• It’s different – a clafoutis, but not the fruit-laden kind you’re used to. This version is savory, silky, and just a little bit indulgent.
• The leeks turn so mellow and sweet once sautéed – they melt into the custard like they were always meant to be there.
• Salty, crisp pieces of bacon cut through the softness nicely – they add chew and smoke without overpowering anything.
• Perfect for lunch, a light dinner, or even brunch – it’s simple to make but feels thoughtful and rustic.
• It reheats beautifully the next day, and somehow tastes even better once it has settled a bit.

The first time I made this for friends, I served it with just a peppery arugula salad and a glass of white burgundy – we ended up scooping seconds straight from the dish.

What You’ll Need

• Leeks (3 medium): sliced thin, white and light green parts only, washed carefully (they hide so much dirt inside!)
• Lardons (150 grams): or just thick-cut bacon, chopped small – something with a bit of fat
• Eggs (3 large): they hold everything together, custard-style
• Milk (300 ml): whole milk works best, cold and creamy
• Flour (100 grams): plain, sifted if you’re being good, but honestly, I don’t always bother
• Grated cheese (50 grams): Gruyère is my go-to – nutty and melty – but Comté or even sharp cheddar works
• Salt (to taste): just a pinch, especially if your bacon is quite salty
• Pepper (to taste): I like coarse black pepper for little pops of warmth
• Nutmeg (a pinch): optional, but quietly magical if you ask me
• Butter (for greasing the dish): soft and unsalted – smear it into every little curve of your baking dish

Easy How-To

Sauté the bacon

Start with the bacon in a cold skillet. Let it warm up slowly so the fat renders properly – this gives your clafoutis its rich, deep flavor. Cook until golden and just crisp. Scoop it out and keep that glorious fat in the pan.

Cook the leeks

Add your chopped leeks to the bacon fat, lowering the heat if needed. They’ll shrink down and turn silky after about 7 minutes. Stir them gently so nothing browns too much – they should look soft and translucent, not fried.

Make the batter

In a big bowl, whisk the eggs until frothy. Add in the milk, then slowly whisk in the flour. It’s okay if it takes a minute to come together – just keep whisking. Season with salt, pepper, and nutmeg if you’re using it. Stir in your grated cheese.

Add the fillings

Once the leeks have cooled a little, toss them into the batter along with the bacon. Give it a stir – it’ll look like a thick pancake batter with bits of gold and green swimming in it.

Bake it up

Butter your baking dish generously – I tend to use a round ceramic one, about 9 inches across. Pour in the batter and smooth the top a little. Bake in a preheated 180°C (350°F) oven for about 35–40 minutes, or until puffed and golden on top. It may sink a bit as it cools, and that’s perfectly fine.

Let it rest… then serve

Resist the urge to cut it right away – give it at least 10 minutes. It’ll set up a little more and slice beautifully. Serve warm, or even room temp – it’s charming either way.

Good to Know

• Use stale flour or cold eggs? The batter might lump up – whisk patiently, maybe hum a little tune, it’ll come together.
• I’ve tried it once with a bit of rosemary… it was fine, but leeks really want the spotlight here. Let them have it.
• If the top browns too quickly, halfway through baking, loosely tent with foil – the inside still needs time to set.

Serving Ideas

• Lovely with a crisp green salad, dressed simply with lemon and olive oil… or even better with a glass of cool dry cider.

Top Tricks

• Sift your flour if you have time – it blends more smoothly and avoids stubborn batter lumps.

Frequently Asked Questions

Can I prepare clafoutis with leeks and bacon in advance?

Yes, you can bake it the day before and reheat it gently (covered) in the oven the next day. Or just serve at room temperature – I’ve done both.

What if I don’t have Gruyère?

Cheddar, Emmental, or even a bit of crumbled goat cheese could work. The key is flavor that melts nicely but also holds its own.

Can this be made vegetarian?

Absolutely. Skip the bacon and add something flavorful like caramelized onions or mushrooms. Maybe a pinch more cheese to make up for the fat.

Is this considered a main dish or a side?

Honestly, both. I’ve served it as a light dinner with a salad, and once next to roast chicken. It quietly fits in wherever you put it.

Does clafoutis puff up like a soufflé?

It puffs a little, yes – mostly because of the eggs. But don’t expect a dramatic rise. It’s more subtle… a gentle lift, not a theatrical one.