A generously sized potato bake perfect for sharing. Made from layers of thinly sliced potatoes, a creamy garlic mix, grated cheese and crispy bacon bits. A crowd-pleasing side dish for any occasion.
Everyone loves a good potato dish. My new recipe for XL Potato and Bacon Bake is the perfect dish to take a long to your next family get together, pot luck dinner or Christmas lunch.
The creamy, garlic sauce and cheese goes so well with the roasted golden potatoes. Topped with crispy bacon bits, this hearty dish is bound to please kids and adults alike.
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Ingredient notes:
- Potatoes: Any kind of potato will work in this recipe. For best performance I prefer a roasting or mashing variety.
- Cheese: Use your favourite cheese including Colby, Tasty or Edam.
- Bacon: I often go for streaky bacon in this recipe. But any other type including middle bacon or bacon bits would work well.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190°C fan bake. Fry the bacon over a gentle heat until crispy and brown. Set aside. Thinly slice the potatoes with a sharp knife or mandolin. Mix the cream, milk and garlic together with lots of salt and pepper.
Place a third of the potatoes in the base of a large ovenproof dish. Sprinkle a third of the cheese and bacon over the potatoes, then pour over a third of the creamy mix. Repeat until you have three layers.
Bake for 70-80 minutes until the potatoes are cooked and the top is golden.
Recipe FAQs:
Yes! You could either make the whole dish, then cover it in tin foil and reheat in the oven later. Or you could assemble the dish earlier in the day and refrigerate it before cooking it later.
Is sure is! The sauce is thickened by cream instead of flour.
Storage:
Store any leftover potato and bacon bake in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot. This could also be eaten cold.
I wouldn't recommend freezing this potato dish.
Top tips:
If the top is starting to get too brown in the oven, cover your baking dish with foil.
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XL Potato and Bacon Bake
Golden, cheesy potato slices topped with crispy bacon bits.
Ingredients
- 250g bacon, chopped
- 2.5kg potatoes, peeled
- 1 cup cream
- 2 cups milk
- 4 cloves garlic, grated
- 200g cheese, grated
Instructions
- Preheat the oven to 190°C fan bake.
- Fry the bacon over a gentle heat until crispy and brown. Set aside.
- Thinly slice the potatoes with a sharp knife or mandolin.
- Mix the cream, milk and garlic together with lots of salt and pepper.
- Place a third of the potatoes in the base of a large ovenproof dish. Sprinkle a third of the cheese and bacon over the potatoes, then pour over a third of the creamy mix. Repeat until you have three layers.
- Bake for 70-80 minutes until the potatoes are cooked and the top is golden.
Notes
If the top is starting to get too brown in the oven, cover your baking dish with foil.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 50mgSodium: 404mgCarbohydrates: 38gFiber: 4gSugar: 4gProtein: 14g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Lisa says
Looking forward to trying this recipe - I love a potato bake. Could I please ask what size is the baking dish you used? Thanks
VJ cooks says
Me too! This is a large pyrex dish. It measures 33 x 23 cm (excluding handles).
Hannah says
Hi VJ just wondering, did you serve this on its own or as I side with something else? Thanks heaps.
VJ cooks says
Yes I would serve this as a side. Great to take to a shared meal.
B says
Hello, this was very tasty however the potato didn’t really absorb the cream/Milk mixture. It was still very runny.
I had it in for more than 90min at the correct temp. Any idea why?
VJ cooks says
Sorry to hear that. What type of potatoes did you use? I recommend a roasting/mashing variety.
Sarah says
Hi Vj,
Cool I prepare this dish then put it in the fridge and cook it a few days later?
VJ cooks says
I've made it in the morning, to bake in the evening, but never left it for a few days. I'm not sure if the potatoes would start to brown over time?
Leana says
Hi I made this tonight it was delicious but I was wondering if it was meant to be a creamy sauce as mine seemed to curdle and separate. Still tasted good but wasn’t sure if it was meant to do that. Thanks
VJ cooks says
Hi Leana, sorry to hear that. I've not experienced curdled sauce before. Once cooked, the potatoes should soak up a lot of the liquid.
Kaye says
Hi, I use a couple of tablespoons of cornflour in with the milk, cream etc and it just helps to bind it enough stop curdle or too liquidity in case potatoes don’t soak it up. Doesn’t change flavour. It’s so delicious. Thank you.