Recipe

Potato bake

A classic family favourite, this hearty and creamy potato and pancetta bake is beautiful served hot straight from the oven and is always a welcome side dish to a big dinner spread.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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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

  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 2-litre (8-cup) ovenproof dish.
  • 2
    Boil, steam or microwave potato until tender; drain.
  • 3
    Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.
  • 4
    Combine cream, sour cream and chives in medium jug.
  • 5
    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.
  • 6
    Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.

Notes

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

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