Potato Leek & Bacon Bake
The ultimate comfort food - a versatile potato bake! Sliced potatoes, sauced with Potato Leek & Bacon Soup. Topped with golden cheese and crunchy bacon bits.
Ingredients
- 1 x 430g SAGFCÂ Potato Leek & Bacon Soup
- 1 kg small waxy potatoes 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
Instructions
- Pre heat oven to 180 degrees.
- Lightly batter 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 potatoes (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 the potato is tender and cheese and bacon is golden brown.
- Serve warm, sprinkled with the remaining sliced spring onion.
Try this dish with sweet potato for a lower carb option, you can also par-boil the potatoes to reduce the oven cooking time.