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Potato Bake With Bacon (No cream!)
5 from 30 votes

Potato Bake With Bacon (No cream!)

Potato Bake With Bacon (No cream!) features thinly sliced potatoes layered with crisp bacon, caramelized onions, Parmesan cheese, and herbs, all cooked in vegetable broth instead of cream. The layers meld during baking to create a tender, flavorful casserole with a slight tang from balsamic vinegar and a crunchy top dotted with butter. This dish offers a rich taste and a comforting texture without relying on heavy cream, making it a satisfying alternative for potato bakes.

Prep Time
30 mins
Cook Time
1 hr
Resting time
20 mins
Total Time
1 hr 30 mins
Servings: 6 (as a side)
Calories: 227 kcal
Course: Side Dish
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 190C.
  5. 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.
  6. 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.
  7. Place the dish on a baking sheet, then carefully pour over the broth/stock.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 6 (as a side)

Amount Per Serving

Calories 227

% 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.