Potato, Bacon, Cheese & Garlic Bake

Prep Time
Cook Time
Ready In

"A new slant on a potato bake from the Good Chef, Bad Chef team and this one belongs to Bad Chef Adrian Richardson. Can be made ahead of time and refrigerated but make sure dish has come down to room temperature before putting into oven to bake and heat through and allow about 25 minutes. Since making this I have made some minor changes mainly specifying weight of ingredients."

Original recipe yields 2 servings


  • Serving Size: 1 (361.3 g)
  • Calories 835
  • Total Fat - 57.9 g
  • Saturated Fat - 30.2 g
  • Cholesterol - 158 mg
  • Sodium - 1438.7 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 5 g
  • Sugars - 2.8 g
  • Protein - 43 g
  • Calcium - 724.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 180C.

Step 2

Boil potatoes for 20 minutes. or until tender that a small pointed sharp knife can pierce easily and let them cool slightly before slicing them into 1cm thick slices (personally I cooked them in the skins and then peeled and to be totally honest would heave left the skins on at slicing point but not totally my call).

Step 3

Pan fry bacon until golden and then add garlic to the pan and stir together with the bacon and cook till garlic has a little colour on it (if it is local garlic it should not go bitter in getting a little colour into it).

Step 4

Line the bottom of a small baking dish with two layers of potato slices, the bacon and garlic then scattered on top and then dot butter all over the dish, tear bocconcini cheese and sprinkle with thyme, salt and pepper.

Step 5

Bake for 10 to 20 minutes or until golden on top (if you have made ahead of time then allow about 25 to 30 minutes at a slightly lower temperature to heat through and brown the top, if at room temperature when putting in oven).

Tips & Variations

No special items needed.



Mmmm, what nice tasting potatoes. The bacon, cheese, garlic, etc. really gave such a punch of flavor to this dish. The amount of thyme was spot on. We enjoyed it with our teriyaki steak and chicken tonight and it most definitely is a keeper. Made it for FYC and Pick Me tag games. Thank you Pat for sharing.

review by:
(3 Apr 2016)