Potato Bake With Bacon (No cream!)
User Reviews
5
Potato Bake With Bacon (No cream!)
Description
This recipe for Potato Bake With Bacon (No cream!) combines peeled, thinly sliced potatoes layered with fried bacon bits, slowly cooked onions with a hint of balsamic vinegar, and Parmesan cheese. The use of vegetable broth instead of cream allows the potatoes to absorb flavorful liquid, resulting in a moist but not creamy texture. The dried herbs add savory notes throughout, and dotting with extra butter on top helps create a golden crust during baking at 190°C.
The flavor balance comes from the richness of bacon and butter, the sweetness of caramelized onions, and the savory depth from Parmesan and herbs. The potatoes become tender and infused with the stock and onion juices, with a light acidity from the balsamic that cuts through the richness.
This potato bake can be served as a hearty side dish alongside meat or vegetables. It works well for family dinners or casual gatherings where something cozy and filling is desired.
The recipe notes emphasize not washing peeled potatoes to retain starch, which thickens the cooking juices. Starchy potatoes such as Russets or Maris Piper are recommended for best texture. The dish can be prepped ahead and frozen; when ready to bake, defrost fully and bake as directed for a convenient make-ahead meal.
Ingredients
- 2.2 pounds potato peeled (I find this is about 5 or 6 medium/large potatoes
- 4.5 ounces Bacon sliced into small bits
- 2 medium onion 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 parsley chopped, fresh
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.
Notes
- Do not wash or soak peeled potatoes to keep starch for thickening the cooking juices.
- Use starchy potatoes like Russet or Maris Piper for best results; all-purpose potatoes will work but yield looser cooking liquid.
- You can prepare and freeze the potato bake, either assembled or cooked; thaw completely before reheating at 200°C for about 30 minutes.
- For freezing before baking, wrap tightly in plastic wrap and foil; thaw in fridge 24 hours before baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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