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 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 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
- 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!
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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!
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.
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 p
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 brownig (not usually needed) A little garlic gives it it a boost too
Laura logan
Totally yummy! Made this tonighy and had with salad as it is a hot day! I didnt 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 ovem 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.