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Bacon, potato and onion bake recipe

Bacon, potato and onion bake recipe

109 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


  • 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

  • Fat

    9g 13%
  • Saturates

    3g 14%
  • Sugars

    7g 8%
  • Salt

    1.7g 28%

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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