Creamy Bacon Roast Potato Bake
A cosy family bake, with a crisp roast potato layer, topped with a creamy bacon, cabbage & mushroom sauce, and finished with grated cheddar.
Ingredients
- 800-1 kg potatoes, like Maris Piper’s, peeled and quartered (see notes for using leftovers)
- 50 g butter
- 300 g smoked back bacon, diced
- 1 onion, finely sliced
- 250 g sliced mushrooms
- 1 small savoy cabbage, sliced
- ½ tablespoon water
- 50 g plain flour
- 600 ml milk
- Salt & pepper to taste
- ½ tablespoon chopped fresh thyme, optional
- 160 g mature or sharp cheddar, grated
Instructions
- Make roast potatoes as you usually would or use my recipe (see notes if using left over roast potatoes). While they roast, prep the rest of ingredients. When there is 25 minutes left to go on roast potatoes, continue with the next steps.
- Preheat the bottom oven to 200ºc/180ºc fan/400ºf/gas 6 .
- Melt the butter in wide bottomed pan over a medium-low heat until bubbling, then add in the onion and bacon. Fry for 4-5 minutes, stirring often until onion has softened.
- Add in the mushrooms and fry for 3 minutes, or until starting to soften.
- Top with the cabbage and the ½ tablespoon water. Cover with lid and cook for 6 minutes over the lowest heat.
- Then remove lid, stir well and add in the flour. Stir well for 1 minute. Then pour in the milk slowly while stirring. Increase the heat to high and continue to stir until milk comes to a simmer. Turn off the heat stir in the salt & pepper, thyme and ¼ of the cheese.
- Place roast potatoes in an even layer at the bottom of a large rectangular oven proof dish. Pour the bacon and cabbage mixture evenly over the potatoes.
- Top with the remaining grated cheese.
- Transfer to the bottom of the oven and bake for 20-25 minutes, until golden and bubbling.
Notes
Cook time does not include roast potato cooking time as all recipes vary.
USING LEFTOVER ROAST POTATOES - use between 530-580g / 28.7-20.46oz potatoes. Reheat them in the oven 200”c/180ºc fan/400ºf/gas 6, for 10 to 15 minutes or until hot in the center.
Baby & Toddler
Suitable from 12 months +. Hold off adding salt to the cook. When serving, chop up their serving so it is manageable for their stage and age.
YOUNGER CHILDREN & FUSSY EATERS
You can thinly slice the cabbage and chop up the mushrooms so the veggies cooks down into the sauce even more.
STORAGE
If used freshly cooked roast potatoes: Allow leftovers to cool, then store in an airtight container in the fridge for up to 3 days (cook day + 2). Can also be frozen, just defrost in the fridge for 24 hours and then reheat in the oven or the microwave until steaming hot all the way through.
Do not keep and reheat leftovers if used leftover roast potatoes for safety reasons.
Nutrition - per serving
Calories: 154790kcalCarbohydrates: 34977gProtein: 4072gFat: 239gSaturated Fat: 79gPolyunsaturated Fat: 92gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 135mgSodium: 12965mgPotassium: 843190mgFiber: 4409gSugar: 1575gVitamin A: 7284IUVitamin C: 39475mgCalcium: 24572mgIron: 1562mg
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