Bacon & Potato Layer Bake is layers of sliced potato, bacon, tomato, onion and cheese baked with chicken stock. So simple and delicious, comfort food I grew up with!
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. Plus 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 bake with just a simple serving of petite pois and a dollop of ketchup, comfort food at its best!
More Potato and Bacon Recipes Ideas
- Bacon Roly Poly
- One Pot Minced Beef Hotpot
- Skinny Haddock, Bacon & Mushroom Chowder
- Spicy Bacon & Baked Bean Casserole
- 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!
I’m sure you and your family will love my Bacon & Potato Layer Bake so do leave a comment and star rating below. You can also share your creations with me on social media by tagging @FabFood4All as I love seeing my recipe come to life!
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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 extra mature 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.
Danielle
I’m not wanting to degrade this at all as It’s such a great basis for an amazing recipe but it does need tweaking! I did find that it’s far too much stock! I only used 100ml and sadly I found that my dish was still swimming. I also personally didn’t feel the need to par boil the potatoes as I used a mandolin so it would have just turned to mush. But it’s got the grounds to be such a lovely dish. Maybe it’s just my preference?! But I shall definitely be using this to tweak to my own taste. Thank you for the recipe! It’s definitely a keeper!
Camilla
Thanks Danielle, as Nigel Slater says “a recipe is just a starting place” so you should always do it to your preference. I do the same with recipes I make.
Karen
Tasty meal,I add 1 teaspoon of mixed herbs to the stock and don’t use all of the stock as it can be gradually added if needed. I serve it with baked beans.this doesn’t freeze well as potatoes go sloppy.
Camilla
Excellent Karen, great to add your own touches:-)
Judy
Made this dish and loved it. I added some garlic, and didn’t cover with foil whilst cooking. The top was lovely and crispy and the liquid was just enough to act a a delicious gravy. I will definitely be making this again.
Camilla
Wonderful Judy, so glad you liked it:-)
Christina Allen
Made this tonight first time,didn’t put stock in but the rest was as recipe says it was really nice but, needed something extra, maybe the stock next time would do it, I give 4/5 but I will try again soon
Camilla
Great Christina, yes you really need the stock for the ultimate flavour.
Helen
Made this for my family as something different to Di with bacon. Used baked beans instead of tomato and added some chopped mushrooms. Absolutely delicious, will become a regular in our house I think
Camilla
Excellent, sounds like a cross between this recipe and my Monday Pie:-)
Rebecca Lees
Hi there, I’m not angry I’m just disappointed. I have spent all day floating to my housemates about this meal. To say I was underwhelmed would be an understatement to be frank. The dish was bland to put it nicely, there was a swamp of stock which the potatoes were swimming in. I had to bin food which saddened me greatly as a student and ordered a takeaway. I would give no stars if that was an option to me WOULD NOT RECOMMEND!
Camilla
Hi Rebecca, I too am disappointed. This is my fourth most popular meal on Fab Food 4 All and you are the first person to not like it which tells me the fault is not with my recipe. A recipe is like a choir and unless everyone can sing the the end result will be out of tune, so if your ingredients were not all delicious and tasty in their own right eg a hard tasteless tomatoes, pre-grated mild Cheddar, etc then the end result will not miraculously come together to taste any better. This is a tasty meal if you use tasty ingredients and one I’ve enjoyed since childhood. My only other worry would be that you have lost your sense of taste and perhaps need to get tested, I know my son’s flatmates came a cropper and lost their sense of taste.
Helen
Hi can this be frozen
Camilla
Hi Helen, I’ve never tried so wouldn’t like to say one way or the other. If I were to attempt it I would most likely freeze once cooked and then thaw and reheat in oven covered with foil or individual portions in the microwave.
Beth
Super supper!
I was running out of things in the fridge and pantry, to the point where cheddar cheese was not even an option.
I wouldn’t have done the following had I had the correct ingredients. However it worked and could be seen as a variant to the original recipe;
– added blue cheese instead of cheddar
– added crushed garlic & Maggi’s liquid seasoning instead of chicken stock (yes my cupboards were THAT bare!)
Served to partner who went back for seconds. If I wasn’t on a diet I’d have enjoyed it hugely too with a mixed tomato salad or something.
Fantastic recipe and great way to use up random bits of potato / bacon if you have extra in the fridge.
Will be most certainly making again, thank you chef!
Camilla
Excellent Beth, glad you managed to use up your leftovers and that your partner enjoyed it:-)
Mrs L Whiting
I’ve made this dish several times and my family love it, especially my fussy son who only eats chips, wedges or roasties
Camilla
Excellent, glad to have broadened his palate a little:-)
Rach
Use tinned chopped tomatoes for the juice. Deffo par boil potato slices! I don’t cover mine…. 180° till it’s cooked n a higher heat at the end if you need extra browning (not usually needed) A little garlic gives it it a boost too
Laura logan
Totally yummy! Made this tonight and had with salad as it is a hot day! I didn’t bother par boiling the spuds but I do have a Magimix which sliced them thinly. I also have a large pan which can go from stove top to oven so I just made it in that. I did whack up the heat to 200 for the last 10/15 mind whilst the top browned.
The spuds were perfect. Maybe a metal casserole dish/ pan with large surface area is the answer to the spud cook issue!
Camilla
Excellent Laura, glad you enjoyed the recipe and made your own hack.
Carol
I’ve made this tonight and it still has loads of stock juice left in it. Is it meant to be still halfway up the dish after cooking. I notice yours on the plate with the peas doesn’t have juices around it. Im not complaining it was still scrumptious, I just had it in a bowl instead of on a plate. .
Camilla
Hi Carol, no that doesn’t sound right at all. Perhaps you put too much stock in, didn’t remove the foil for the last 10 minutes or your tomatoes and onions were extra juicy? You should just have a small amount of cooking liquor at the bottom of the dish.