Cheese and Bacon Potato Bake
Thin slices of potato cooked in a garlic cream sauce with bacon and cheese.
Equipment
- 1 oven proof dish (I use a 9"x9" square ceramic dish)
- 1 500mL jug
Ingredients
- 1 tsp butter for greasing your cooking vessel
- 700 grams/1.5 lbs starchy potatoes peeled and thinly sliced around 3mm thick
- 100 grams/3.5 oz diced bacon lean, no fat
- ½ small onion finely diced as you can
- 250 grams/8.8 oz grated cheese I used tasty/cheddar
Sauce
- 2 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper fresh ground
- 2 tsp chicken stock powder I use continental
- 350ml cream
- 1 tsp cornflour/corn starch
Instructions
- Pre-heat oven to 180℃/355℉
- Grease your dish thoroughly with the butter.
- Add all of the sauce ingredients into a jug and mix well.
- To your dish, lay out potato slices, slightly overlapping each piece until you have done one layer. Then sprinkle on a third of the bacon, a third of the onion and about 1/6th of the cheese evenly over the potato layer. Gently pour about a quarter of the sauce evenly over the layer. Then start again doing a layer of potato, sprinkle bacon, cheese and onion, pour the sauce, rinse and repeat until all the potato, onion and bacon and sauce is gone. You should still have about half the cheese, hold off on that, we'll add it to the top LATER.
- Cover the dish with aluminium foil, and place in your pre-heated oven for 60 minutes.
- After 60 minutes, remove the dish from the oven and remove the alfoil from the dish. Jab it with a knife gently to see if potato is cooked through. It should push through with little to no resistance. Crank the oven up to 220℃/430℉. Sprinkle the top of the potato bake with the leftover cheese nice and evenly. Return the potato bake to the oven, uncovered this time, for around 20 minutes, or until the potato bake is browned enough for your liking.
- Very important, after you remove the potato bake from the oven you must let it rest for 15 minutes, or it will just collapse everywhere. Rest. then slice and serve.