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.
Ursula Hunt
I love the look of this am going to try it tonight, thank you
Camilla
Great, hope you enjoy it:-)
Paul Wilson
A nice way of spicing up a potato bake.
Anne Wallwin
almost makes me look forward to those cold winter nights!
Camilla
Thanks:-)
Jayne T
Great recipe, I’ve made this before but never with bacon.
Camilla
Ooh you must try it with bacon:-)
Maya Russell
I always love a potato, bacon and cheese combination.
Camilla
Yes they go so well together:-)
Jen @ Blue Kitchen Bakes
So simple yet so delicious, my favourite type of cooking when I’m busy, plus it has bacon and anything with bacon is a winner for me 🙂
Camilla
Thanks Jen, yep it’s a winning formula:-)
Heather Haigh
Is it wrong that I want this for breakfast? mmmmmm
Camilla
Well I suppose it’s very similar to a cooked breakfast apart from the onion and cheese LOL:-)
Tracy Nixon
Thanks for this recipe – I followed it yesterday and the whole family loved it! A lovely Autumnal warmer!
Camilla
Wow, that was quick! So glad you all enjoyed it:-)
DANIELLE VEDMORE
Looks lovely Camilla – nice comfort food that warms you up and fills you up. Perfect for this time of year. I love potatoes done the ‘scollop’ way as we call the up north!
Camilla
Thanks Danielle, it really is hearty, filling food.
Javelin Warrior
Potatoes, bacon and cheese – what could possibly be better? I love the technique of par-boiling before baking. It’s so true that the potatoes take longer than everything else and without the par boil, the cheese tends to really break down by the time the potatoes are cooked through… Love this, Camilla!
Camilla
Thanks Mark, you say the nicest things:-)