Cheese & bacon Hasselback potato bake

Cheese & bacon Hasselback potato bake

This easy bake is soft and gooey underneath, and wonderfully golden on top.  Perfect as a side or with a green salad for something more substantial.

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseSide
  • Prepare15 mins
  • Cook1 hr 35 mins
  • Total time1 hr 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 10g butter, softened
  • 1 onion, thinly sliced
  • 200g pack Essential Smoked Bacon Lardons
  • kg Essential Charlotte Potatoes, washed
  • 2 clove/s garlic, crushed
  • 25g Parmigiano Reggiano, finely grated
  • 300ml tub Essential Double Cream
  • 1 tbsp thyme leaves, plus extra sprigs to garnish (optional)
  • ½ tsp sea salt flakes
  • 270g pack Essential Italian Mozzarella, drained and roughly torn

Method

  1. Preheat the oven to 200ºC, gas mark 6. Grease a shallow 30cm round cast iron or ovenproof dish (or a 30x25cm roasting tin) with the butter and set aside. Place the onion and bacon into a cold, dry frying pan and cook over a medium heat for 10 minutes, stirring occasionally, until the bacon is crisp and the onion soft. Remove to a large bowl and leave to cool slightly.

  2. Meanwhile, place the potatoes one at a time, between the handles of two wooden spoons or chopsticks. Using a sharp knife with a thin blade, cut all the way along the potato into thin vertical slices (about 2-3mm thick) without cutting all the way through – the spoon handles/chopsticks will help achieve this – so the slices are still attached at the base. Repeat with all the potatoes.

  3. Mix the bacon and onion in the bowl with the garlic, parmesan, cream, thyme and salt. Season with black pepper. Tip into the prepared dish, then put the potatoes on top, turning them in the cream mixture until well coated.

  4. Position the potatoes, cut-sides up, in a single tightly packed layer. Cover with foil and bake for 1 hour, then remove the foil and cook for another 20-25 minutes, pushing the mozzarella in between the potatoes for the last 10 minutes, until golden and bubbling. Remove and leave to rest for 5-10 minutes before serving scattered with extra thyme, if using.

Cook’s tip

Make this recipe vegetarian, by omitting the bacon lardons and using vegetarian cheese. in place of the Parmigiano Reggiano.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,361kJ/ 329kcals

Fat

29g

Saturated Fat

17g

Carbohydrates

6.5g

Sugars

2.3g

Fibre

0.8g

Protein

9.4g

Salt

1.1g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating