A side dish so good that you'll be scraping the bowl. Pair this potato bake with roast chicken, steak or pork chops and some steamed greens.
At a glance
Approx 1.5 hours
Serves 4 to 6 people
1kg Pinkeye potatoes, peeled and thinly sliced (3-4mm thick)
125g Ziggys bacon sliced into small pieces
2 onions sliced into thin rounds
60g butter plus a little extra
¾ cup parmesan cheese
mixed dried herbs
400ml vegetable stock
Pan fry the bacon in a little oil for about ten minutes or until starting to brown/crisp. Remove the bacon from the pan with a slotted spoon, leaving any pan juices behind.
Add the butter and onions to the bacon pan and slowly cook the onions until they start to go golden and sticky (about 15 to 20 minutes), stirring occasionally. Just before the end of the cooking time, add a splash of balsamic vinegar and let cook for a minute or two more.
Preheat the oven to 190C.
While waiting for the oven to heat up, spray a medium sized baking dish with oil. Cover the bottom of the dish with about ¼ of the potato slices. Sprinkle with 1/3 of the onions, 1/3 of the bacon, and ¼ of the parmesan. Sprinkle over a large pinch of herbs, and plenty of black pepper.
Continue layering until you have a fourth and final layer of potatoes on the top of your casserole. Press the potatoes down with your fingers, then sprinkle with the final ¼ of the parmesan.
Place the dish on a baking sheet, then carefully pour over the stock until it barely covers the potatoes.
Dot the top of the potato bake all over with butter, then bake for approx 1 hour or until your potato bake is nicely browned on top and bubbling, most of the broth/stock has been absorbed, and the potatoes are tender. This may take an extra 15 minutes depending on your oven.
Let stand for 20 minutes to let more of the broth/stock be absorbed.
Sprinkle with a little chopped fresh parsley if you like before serving.