Bacon & Potato Layer Bake
Bacon & Potato Layer BakeNB: 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!
Bacon & Potato Layer Bake
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
- Preheat oven to 180°C.
- Grease a large casserole dish.
- Bring a large pan of water to boil and boil the potato slices for 6 minutes and then drain.
- Fry the bacon rashers until just cooked.
- Place alternate layers of potato, onion, bacon, tomato, grated cheese, seasoning and about 7 small knobs of butter (should make 2 layers).
- Finish with a layer of potato and grated cheese flecked with more butter.
- Finally pour hot chicken stock over the potatoes.
- Cover with foil (shiny side down) or a lid and cook for an hour (or until tender).
- Remove foil or lid and cook for a further 10 minutes to allow the cheese to brown.
Sharon Perkins
I made this in smaller portions for me and my husband. We thoroughly enjoyed it and it has become a firm favourite.
Camilla
Excellent Sharon and a great idea! So glad you like it:-)
Meinir
Thank you
geoffrey coates
Hi has anybody tried this in a slow cooker cheers Geoff
Camilla
Hi Geoffrey, I had a message on Pinterest on the pin that someone had made it in their Ninja Foodie, no reason why it wouldn’t work in a slow cooker, you could skip the parboiling step for the potatoes. You just wouldn’t have a crispy topping.
Meinir
Instead of a layer of tomatoes, or even carrots, would a layer of cabbage be an option? We cannot eat cooked cheese here, is there another option to cheese that someone has found I wonder? Thank you
Camilla
Hi Meinir, no I wouldn’t use cabbage, I’d just use double the amount of onion and instead of cheese use a little more butter.
EILEEN Rooney
This is a really delicious casserole but instead of using tomatoes i use par boiled carrots just as yummy.
Camilla
As Nigel Slater says “a recipe is just a staring place” glad you’ve adapted it to your taste:-)
Lesley
I always finish mine off with sausages on the top perfect meal for all the family
Jill Dinning
I made this and it was delicious. Just wondering as it’s a bit of prep when your short of time, so if I made this in advance, how do you store this? How long does it keep?
Camilla
Hi Jill, I have never prepped this in advance but I don’t see why you couldn’t pop it in the fridge overnight once assembled and then put in the oven the following day.
Linda
This is the most delicious meal you will ever make! Thanks so much
Camilla
Aaw, thank you so much Linda:-)
Lesley Garden
This really is comfort in a dish. I’m going to have to add this to my weeks list of new recipes to try.
Camilla
Thank you Lesley, it’s certainly stood the test of time:-)