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Potato, mushroom and bacon bake

A flavour filled spin on an all-round pleaser!


  1. Preheat a fan forced oven to 180c, lightly grease a 22cm oven proof round dish or similar
  2. Place a frypan over medium heat, add oil, sliced onion and large pinch on sea salt, cook without colour until soft, about 10 minutes. Add rosemary and bacon, cook for a further 5 minutes or until bacon is cooked, remove from the heat and stir in the chopped tarragon.
  3. In a separate large frypan over high heat, add oil and sauté the mushrooms until tender.
  4. Thinly slice the potatoes and begin to layer in the oven dish. Top with the 1/3 onion, mushrooms and cream, season with salt, pepper and a sprinkle of parmesan repeat, finishing with a layer of potato. Spread the ricotta over the top and a combination of breadcrumbs and tarragon. Finish with a generous drizzle of olive oil.
  5. Place into the pre heated oven and bake for 40-60 minutes or until tender and golden. If colouring too quickly cover with foil.
  6. Remove from the oven, allow to cool slightly before serving warm
  • Preparation 30 minutes
  • Cooking 45-60 minutes
  • Cost $1.33 per 12g serve (based on supermarket prices)
  • Makes 1.6kg raw, 1.2kg cooked (120g serves = 10 serves)
  • Best Can bake a day ahead
  • Season Autumn
  • Ability Medium
  • Equipment Stove, mandolin, oven
  Nutritional information
Serving Size: 120g Yield: 10 serves
Per Serving Per 100g
Energy (kJ) 1350 1125
Protein (g) 9.2 7.6
Fat (g) 25.2 21.0
-       Saturated (g) 11.5 9.6
Carbohydrate (g) 13.9 11.6
-       Sugars (g) 3.4 2.9
Fibre (g) 2.7 2.2
Sodium (mg) 383 319