Name: Easy, cheesy potato bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 kilogram sebago potatoes, cut into 5mm-thick slices; 2 teaspoon olive oil; 1 medium brown onion, sliced thinly; 6 slice pancetta (90g), chopped coarsely; 1 cup (250ml) cream; 1/2 cup (120g) sour cream; 2 tablespoon finely chopped fresh chives; 1 cup (120g) grated cheddar cheese

No matter the weather, you can’t go past a creamy potato bake for a real crowd-pleasing meal. Our classic pancetta and potato bake recipe is cheesy, delicious and perfect any time of the year.

Ingredients

1 kilogram sebago potatoes, cut into 5mm-thick slices

2 teaspoon olive oil

1 medium brown onion, sliced thinly

6 slice pancetta (90g), chopped coarsely

1 cup (250ml) cream

1/2 cup (120g) sour cream

2 tablespoon finely chopped fresh chives

1 cup (120g) grated cheddar cheese

Method

Preheat oven to 200°C (180°C fan-forced). Grease 2-litre (8-cup) ovenproof dish.

Boil, steam or microwave potato until tender; drain.

Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.

Combine cream, sour cream and chives in medium jug.

Layer a third of the potato slices over base of dish; sprinkle with half the pancetta mixture. Pour a third of the cream mixture over pancetta mixture; sprinkle with a third of the cheese. Repeat layering, finishing with cheese.

Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.

Sebago is an oval, white skinned potato; it is good fried, mashed and baked.
Note

What you’ll need…

Serving ideas

This potato bake always goes down a treat and is very versatile when it comes to service. You could have it as a side dish alongside a hearty roast or grilled fish, enjoy it by itself or make it as part of a larger spread for family gatherings. Whatever you decide, it’s sure to be a hit.

5 tips for making potato bake

Cook the potato bake uncovered to get a melted, crispy cheese topping that everyone will love.
Pre-cooking the potatoes (like we do in this recipe) means the bake will be ready faster. But some other recipes may use raw potato and have a longer cooking time.
Thinner potato slices will also cook faster. This can be good to keep in mind when you’re preparing them.
As delicious as it will smell, letting the bake stand before you serve it will make it easier to dish up and help you avoid any burnt mouths.
If there are leftovers, you can store them in an airtight container in the fridge for 2-4 days, according to food safety guidelines from Healthdirect.gov.au. Reheat in the microwave or oven.

Loved this easy potato bake recipe? Take a look at these tasty potato recipes.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook