Bacon & Potato Layer Bake – pure comfort food!

Bacon & Potato Layer Bake

NB: I have brought my Bacon & Potato Layer Bake recipe up to date with some better photographs as its so popular and deserved better. Enjoy!

Bacon & Potato Layer Bake is another dish that I grew up eating, it’s totally yummy and a great hit with the whole family. Over the years I’ve tweaked the method as the potatoes always had a habit of not cooking and having to spend longer in the oven. To get round this problem I now par boil the potato slices at the beginning and the addition of chicken stock helps by providing moisture and steam during the cooking process as well as making the dish even tastier!

We love this Bacon & Potato Layer Bake with just a simple serving of petite pois and a dollop of ketchup, comfort food at its best!

For more potato and bacon dish inspiration you might like the following

Bacon Roly Poly

One Pot Minced Beef Hotpot

Easy Cheesy Cheat’s Cottage Pie

Garlic & Rosemary Scalloped Potato Roast

Potato, Gruyere & Spinach Dauphinoise

Air Fried Panko Crusted Potato & Onion Cakes

Pure comfort food at its best!

Why not pin for later as you’ll want to make my Bacon & Potato Layer Bake again and again I’m sure!

4.88 from 48 votes

Print

Bacon & Potato Layer Bake

Layers of potato, bacon, tomato, onion and cheese baked with chicken stock make a delicious family meal, comfort food at its best!

Course Main

Cuisine British

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 4

Author Camilla

Ingredients

• 850 g Potatoes finely sliced
• 1 pack Smoked back bacon (6 – 8 rashers), fat removed
• 1 Onion finely sliced
• 150 g Cheddar cheese grated
• 3 Tomatoes sliced
• 200 mls Chicken Stock
• 30 g Butter approximately

Instructions

1. Preheat oven to 180°C.
2. Grease a large casserole dish.
3. Bring a large pan of water to boil and boil the potato slices for 6 minutes and then drain.
4. Fry the bacon rashers until just cooked.
5. Place alternate layers of potato, onion, bacon, tomato, grated cheese, seasoning and about 7 small knobs of butter (should make 2 layers).
6. Finish with a layer of potato and grated cheese flecked with more butter.
7. Finally pour hot chicken stock over the potatoes.
8. Cover with foil (shiny side down) or a lid and cook for an hour (or until tender).
9. Remove foil or lid and cook for a further 10 minutes to allow the cheese to brown.