Cheesy Potato Bake

2007 baked cheesy potato

There’s nothing more comforting than a creamy potato bake. Take it to the next level with this cheesy bake loaded with bacon, brie and vintage cheddar.


  • 20g butter
  • 300ml sour cream
  • 1 brown onion, chopped
  • 1 tbs extra virgin olive oil
  • 200g sliced cheese
  • 1kg washed white potatoes
  • 200g middle bacon rashers, chopped
  • 1/3 cup dry white wine
  • Thyme sprigs, to serve
  • 2 garlic cloves, crushed
View Method Cheesy Potato Bake


  1. Preheat oven to 200°C/180°C fan-forced. Grease an 8-cup capacity baking dish.
  2. Place potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Reduce heat to medium, then simmer for 12 minutes or until the potatoes are just tender. Drain, then stand for 20 minutes to cool. Thinly slice potatoes.
  3. Meanwhile, heat oil and butter in a frying pan over medium heat. Add bacon and onion, then cook, stirring, for 12 minutes or until onion has softened. Add garlic and cook for a further 1 minute or until fragrant. Add wine and simmer for 3 minutes, scraping the base of the pan, or until almost liquid has evaporated.
  4. Layer half the potato over the base of baking dish. Spoon over half the bacon mixture and half the cream. Repeat with remaining potato, bacon mixture and cream.
  5. Arrange cheese over the top, then season. Bake for 30 minutes or until potato is tender and cheese is golden and has melted. Serve scattered with thyme.
View Ingredients Cheesy Potato Bake
View Method Cheesy Potato Bake
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