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Bacon, potato and onion bake recipe

74 ratings

Topped with crunchy breadcrumbs and baked with limitless amounts of love, this hearty traybake is on the dining table in less than one hour. Add cheese on top if you're feeling the fromage. See method

Serves 4, with 2 portions of leftovers
55 mins
278 calories / serving
Dairy-free

Ingredients

1 tbsp olive oil
250g cooking bacon, rind removed, roughly diced
½ vegetable or chicken stock pot, made up to 1ltr
850g potatoes, peeled and thinly sliced
2 onions, thinly sliced
3 garlic cloves, sliced
2 tsp herbes de Provence
50g sliced wholemeal bread, blitzed into crumbs
400g Savoy cabbage, shredded

If you haven't got any wholemeal bread, try using white instead

Each serving contains

Energy
1170kj
278kcal 14%
Fat
9g 13%
Saturates
3g 14%
Sugars
7g 8%
Salt
1.7g 28%

of the reference intake
Carbohydrate 33g Protein 13g Fibre 9.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tsp oil in a frying pan over a medium-high heat and fry the bacon for 5 mins until starting to crisp.
Meanwhile, bring the stock to the boil in a large saucepan. Add the potatoes, onions and garlic, pushing them down to submerge. Return to the boil, then simmer for 5 mins. Drain the vegetables, reserving the stock.
Layer the potatoes and onions in a large shallow baking dish (about 2.5ltr), scattering over the bacon, 1 tsp herbs and a little black pepper as you go. Pour over 300ml of the reserved stock.
Mix the breadcrumbs with the remaining herbs and oil and scatter over the top. Cover loosely with foil and bake for 40 mins, removing the foil halfway.
Just before the potato bake is ready, steam or boil the cabbage for 3-5 mins until tender; serve alongside.

Cook's tip: This dish will leave you with two handy leftover portions - heat them up for the next day's lunch!

See more Traybake recipes