Sometimes meals containing the simplest of ingredients can turn out to be the best ones. Bacon, Onion and Potato Bake from Pinch of Nom requires only five base ingredients and is brilliant for using up items in your fridge that may have been hanging around.
Do make sure the foil is fitted tightly around your ovenproof dish and get some decent potatoes, such as Maris Piper, which are better at absorbing liquid – you don’t want this meal to be swimming in stock. Also, note that this recipe uses bacon medallions – if you’ve only got regular bacon rashers, make sure all the fat and rind is removed to keep the calorie count down.
If you love this meal you’ll probably also like pan haggerty lite, which is a similar comfort food classic.
Recipe: Bacon, Onion and Potato Bake
Calories: 415 per serving
Book: Pinch of Nom
Prep time: Approx 10 mins
Cooking time: Approx 1 hour and 15 mins
- 2 onions (thinly sliced)
- 1 kg medium potatoes (peeled and thinly sliced)
- 16 bacon medallions (use more bacon if you wish, depending on the pack size, but this will affect the amount of calories)
- 200ml chicken or vegetable stock (1 chicken or vegetable stock cube dissolved in 200ml boiling water)
- Sea salt
- Ground black pepper
- 40g reduced-fat Cheddar (grated)
Cost per portion: Approx £1.50
Pre-heat the oven to 200 degrees C / Fan 180 degrees C / gas mark 6.
Spread a layer of sliced onion on the bottom of an ovenproof dish. Arrange a layer of sliced potato and bacon on top of the onions, alternating a couple of slices of potato with a piece of bacon. Next, add another layer of onions. Repeat until you have used up all the bacon and potatoes. You should have at least three layers.
Pour the stock over the top, then season with a little salt and pepper. Cover with foil and seal the foil tightly around the dish.
Cook in the oven for 1 hour, then remove the foil and check that the potato is cooked. If it’s not, re-cover and return it to the oven for a bit longer. When it is cooked, sprinkle the cheese over the top, then return to the oven for another 10-15 minutes, or until the cheese has melted and is golden brown.