Potato, Leek & Bacon Bake
The ultimate comfort food: enjoy this versatile potato bake, sliced potatoes, sauced with Potato Leek & Bacon Soup. Topped with golden cheese and crunchy bacon bits. Recipe supplied by South Australian Gourmet Food Co.
10 minutesPrep Time
40 minutesCooking Time
5Servings
Shop Ingredients
Makes 5 servings1 x 430g packet South Australian Gourmet Food Co. Chunky Potato Leek & Bacon Soup
1kg small waxy potato’s washed and sliced
1 small knob of soft butter
3 spring onions, sliced
2 rashers of bacon, cut in strips (optional)
1/2 cup grated extra tasty cheese
Salt and pepper to taste
Directions
- Preheat oven to 180°C degrees.
- Lightly butter a small casserole or oven proof dish.
- Loosely pack half the potatoes in the bottom of the dish. Pour in half the potato leek and bacon soup. Season lightly and sprinkle with 2 of the sliced spring onions.
- Add another layer of potato’s (roughly arranged). Pour in the rest of the remaining soup.
- Carefully arrange the final layer of potatoes in a decorative overlapped pattern. Top with grated cheese.
- Bake covered with baking paper in the preheated oven for 20 minutes.
- Take the cover off. Sprinkle with bacon strips. Bake for another 20 minutes or until the potato is tender and cheese and bacon are golden brown.
- Serve warm sprinkled with the remaining sliced spring onion.