Bacon and Potato Bake


Serves 4

Preparation Time

Cook time

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  • 1kg organic potatoes
  • 1 tbsp olive oil
  • 1 packet streaky bacon, thinly sliced
  • 1 onion finely diced
  • 2 cloves crushed garlic
  • 1 tsp roast rub
  • sea salt and black pepper
  • 1 Tbsp vegetable stock
  • 1 tbsp chicken stock
  • 250ml hot water
  • 250ml cream
  • 50g parmesan cheese or strong cheddar grated


Preheat oven to 200°C.

Peel and cut the potatoes into 5mm slices.

In a splash of olive oil sauté the bacon until crispy.

Add the onion, garlic and roast rub and cook for a further 5 minutes or until the onion is soft and golden. Season with sea salt and pepper.

Layer the potato slices in a Le Creuset buffet casserole, alternating with a layer of the bacon and onion mixture, finishing with a layer of potato.

Combine the vegetable and chicken stock into the hot water and stir to dissolve.

Stir in the cream and pour over the potato bake.

Finish off with a topping of grated cheese.

Cover with tin foil and bake in the oven for 45mins, remove the oil (or lid) and bake in the oven for a further 20minutes or until the cheese becomes golden brown and crispy.