Preheat the oven to 200C.
Heat 1tblsp of oil in a small frying pan and add four rashers of bacon (thinly sliced), and sauté over a medium heat until the bacon is cooked. Drain on kitchen paper and set aside.
Meanwhile thinly slice 670g of peeled, old potatoes. To about the thickness of a £1 coin. Clean and thinly slice two leeks.
Lightly oil a 1 -1 ½ litre ovenproof dish. Arrange ½ the potato over the base of the dish. Scatter over half the bacon and half the leeks.
Top with a second layer of potatoes and the remaining leeks. Pour over 200ml Vegetable stock, cover the dish with foil and bake for around 40 minutes, or until the potatoes are just tender (try testing with a fork).
Scatter the remaining bacon over the top of the potatoes.
Beat six large eggs with salt and pepper and a little nutmeg (optional). Pour over the Potatoes and finish by scattering over 50g of grated cheddar cheese, and return to the oven for a
further thirty minutes until the eggs are set and the top golden.
Serve with Crisp Green Salad.