Perfect Potato Bake

This potato bake is very creamy – not quite a low fat option. It tastes amazing and could be used to feed a large tribe. A winner in our house.

Submitted by Leigh Baker

Perfect Potato Bake

This potato bake is very creamy - not quite a low fat option. It tastes amazing and could be used to feed a large tribe. A winner in our house.
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Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs

Ingredients
 

  • 1.2kg peeled and finely sliced potatoes
  • 5 rashers of bacon - diced
  • 1 large onion sliced thinly
  • 1 tablespoon finely chopped chives
  • 1 tablespoon mixed herbs (optional)
  • 600-900mL of cooking cream 1.5 cups of grated 'pizza' or 'baking' grated cheese
  • ground black pepper as desired
  • 1 tablespoon of butter or olive oil

Instructions
 

  • 1. Cook bacon and onion on the saute feature of slow cooker (otherwise in a frypan) until moderately cooked.
  • 2. Turn slow cooker off.
  • 3. Remove bacon and onion and place in a bowl to the side.
  • 4. Grease inside of slow cooker bowl
  • 5. layer potatoes to make a 1 - 1 1/2 slice thick layer on base of bowl.
  • 6. Sprinkle some bacon and onion over the potatoes.
  • 7. repeat this step until all potatoes and bacon/onion mix are used.
  • 8. Pour cream over the top of the potatoes. (Containers are 300mL each so use between 2 and 3 depending on the desired 'creaminess')
  • 9. Sprinkle some chives and herbs and pepper on top of the cream and potatoes.
  • 10. Set slow cooker to HIGH, add a tea towel under the lid and cook for 2 hours. Reduce to LOW and cook for a further 2-2.5 hours.
  • 11. NOTE: 30 minutes before serving add cheese over the top of potatoes and remaining herbs, chives and pepper. Replace lid and tea towel and continue cooking.
  • 12. Potato Bake can be kept on WARM once cooked for up to an hour.
  • 13. A Breville 6.5L Searing Slow Cooker was used for this recipe.
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