Potato Bake With Bacon (No cream!)
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5.0
30 reviews
Excellent
Potato Bake With Bacon (No cream!)
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This super tasty, crispy, cheesy bacon-y potato bake with bacon, otherwise known as boulangere potatoes, is the perfect ‘posh’ side for serving with your meat and vegetables main. You’ll find them a little lighter than a typical creamy potato gratin (no cream!), but they’re just as delicious and easy to make. Also great for making ahead.
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Ingredients
- 2.2 pounds potatoes peeled (I find this is about 5 or 6 medium/large potatoes)
- 4.5 ounces Bacon sliced into small bits
- 2 medium onions sliced into thin rounds (don’t worry - the exact way you slice the onions doesn’t really matter!)
- 2 ounces butter plus a bit extra to dot on top
- 1 tablespoon balsamic vinegar
- ¾ cup Parmesan Cheese (2.5 ounces)
- 2 teaspoons dried herbs I usually use mixed dried Italian herbs, but any dried Italian style herbs work well (oregano, basil, thyme)
- black pepper
- 1¾ cups vegetable broth (UK/Australia = stock) You can use chicken stock instead if you like
- 2 tablespoons fresh parsley chopped
Instructions
- Pan fry the bacon in a little oil for about ten minutes or until starting to brown/crisp. Remove the bacon from the pan with a slotted spoon, leaving any pan juices behind.
- Meanwhile, slice your potatoes thinly (about 3 to 4mm thick). Use a food processor or mandolin to get even slices, but this isn’t essential.
- Now slowly cook the onions in the butter in same pan you cooked the bacon in until they start to go golden and sticky (about 15 to 20 minutes). Stir from time to time (but not too much). Just before the end of the cooking time, add a splash of balsamic vinegar and let cook for a minute or two more.
- Preheat the oven to 190C.
- While waiting for the oven to heat up, layer up your potato bake like a lasagna. Spray your baking dish with oil (a medium sized dish - I used the equivalent of a 12 x 9 inch dish). Cover the bottom of the dish with about ¼ of the potato slices. Sprinkle with 1/3 of the onions, 1/3 of the bacon, and ¼ of the parmesan. Sprinkle over a large pinch of herbs, and plenty of black pepper.
- Continue layering until you have a fourth and final layer of potatoes on the top of your casserole. Press the potatoes down with your fingers, then sprinkle with the final ¼ of the parmesan.
- Place the dish on a baking sheet, then carefully pour over the broth/stock.
- Dot the top of the potato bake all over with butter, then bake for 1 hour to 1 hour and a quarter or until your potato bake is nicely browned on top and bubbling, most of the broth/stock has been absorbed, and the potatoes are tender.
- Let stand for 20 minutes to let more of the broth/stock be absorbed. Sprinkle with a little chopped fresh parsley if you like before serving.
Equipments used:
Notes
- Preparing the potatoes: First of all, DON'T wash or soak your potatoes after peeling. This will wash all the starch away, which is essential for thickening up the juices in your potato casserole.
- Type of potatoes to use: The best potatoes to use are starchy ones that will thicken the juices in your casserole such as Desiree Potatoes, King Edward Potatoes, Maris Piper Potatoes, Russet Potatoes, Gold Rush Potatoes, Golden Wonder Potatoes, or Vivaldi Potatoes.
- Otherwise, you can use an all-purpose potato such as white or purple potatoes. You may end up with slightly runnier ‘juice’ in your casserole, but that’s OK. These potatoes will still be absolutely delicious!
- Making ahead and freezing: This potato bake with bacon can be made ahead and refrigerated and/or frozen until you want to eat it. Make and cool completely, then either store in the fridge for a day or two or wrap well and freeze for up to 3 months.
- When you want to serve your potatoes, simply defrost completely (if frozen!) and reheat for 30 minutes at 355F/200C.
- Alternatively, you can layer up the potato bake, then refrigerate or freeze before baking. Just wrap really really well in several layers of plastic wrap and/or aluminium foil if freezing. When you want to bake the casserole, defrost in the fridge for 24 hours, then pour over the hot stock and bake as per the recipe.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
686mg
(29%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
613IU
(12%)
Vitamin C
5mg
(6%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(as a side)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 686mg | 29% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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