Potato And Bacon Bake
The BEST classic and creamy potato and bacon bake recipe!
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Servings: 8 serves
Calories: 420kcal
Cost: $5
Equipment
- Oven
- 2 lt/ 8 cup capacity baking dish
Ingredients
- 300 g bacon pieces
- 360 ml (1½ cups) thickened cream heavy cream
- 30 g (2 tbs) butter melted
- 2 teaspoon minced garlic
- salt and pepper to taste
- 1 kg potatoes approx 6 large
- 275 g (2½ cups) grated cheddar and mozzarella cheeses
Instructions
- Preheat the oven to 180 degrees celsius (fan-forced). Grease a 2 litre / 8 cup capacity baking dish and set aside.
- Place the bacon pieces into a frying pan over medium-high heat. Cook until crispy. Set aside on a plate lined with a paper towel to drain any excess oil.
- Place the cream, melted butter, minced garlic and salt and pepper into a small bowl or jug. Whisk until combined. If using a Thermomix: Mix for 10 seconds, Speed 8.
- Peel the potatoes and then slice into very thin slices (approx 3mm thick).
- Spread ⅓ of the sliced potatoes into the base of the baking dish. Pour over ⅓ of the cream mixture and sprinkle with ⅓ of the crispy bacon and ⅓ of the grated cheese.
- Repeat with another layer of the potatoes, cream, bacon and grated cheese.
- For the last layer, add the potatoes, cream and bacon (but not the remaining grated cheese).
- Cover tightly with foil and bake for 1 hour and 15 minutes. Check that the potatoes are soft (if not, cover with foil and continue cooking until soft).
- Remove the foil and sprinkle over the remaining grated cheeses.
- Bake for 15 minutes or until golden.
- Allow the potato bake to stand for a few minutes before serving.
Notes
RECIPE NOTES & TIPS
- Slice potatoes evenly so they cook at the same rate.
- Choose a potato variety that's best for baking.
- Avoid low-fat cream if possible — it won’t thicken as well.
- Cover tightly with foil to trap steam and soften the potatoes.
- Test the potatoes with a knife before adding cheese — they should be completely tender.
- Let it rest before serving so the layers set properly.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 1 month. Defrost overnight in the fridge before reheating.
- Reheating: Best reheated in the oven, but individual portions can be microwaved.
Nutrition
Calories: 420kcal | Carbohydrates: 24g | Protein: 12g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 274mg | Potassium: 601mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1101IU | Vitamin C: 25mg | Calcium: 297mg | Iron: 1mg
