Bacon, Garlic & Chive Potato Bake

Serves 4 – 6


  • 1kg Spud Lite potatoes
  • 200gm bacon, finely chopped
  • 300ml tub sour cream
  • 1 cup (250ml) milk
  • 3 cloves garlic, crushed
  • 1/2 teaspoon grated nutmeg
  • 2 bay leaves
  • 1/3 cup finely grated parmesan
  • 2 tablespoons chives, finely chopped
  • salt and freshly ground black pepper


  • 1/2 cup fresh breadcrumbs
  • 1/3 cup finely grated parmesan
  • 2 tbsp chives, finely chopped


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Step 1 - Cook Bacon, Garlic and Chilli

Preheat oven to 180 degrees (160 fan-forced). Lightly grease a 1.5 litre baking dish with butter.

Step 2 - Slice Spud Lite Potatoes

Using a mandolin or sharp knife, slice potatoes with skins on 1-2mm thick. Place in a medium mixing bowl and cover with boiling water, allow to stand for 5 minutes. Drain well.

Step 3 - Cook Bacon

Heat a non-stick frying pan over a medium heat. Add bacon and cook for 4 minutes or until cooked through. Remove from heat and set aside until required.

Step 4 - Combine Ingredients

Combine cream, milk, garlic, nutmeg and bay leaves together in a medium saucepan over a low heat, stirring occasionally until mixture comes to the boil. Add drained sliced potatoes, stirring until well coated and cook for 10 minutes or until potato is just tender, stirring mixture often to prevent the bottom sticking. Remove bay leaves, then add two thirds of the cooked bacon, Parmesan, chives and season with salt and pepper, stirring gently to combine.

Step 4 - Create Potato Bake Topping

For the topping, combine breadcrumbs, Parmesan, chives and remaining bacon in a small mixing bowl, stirring to combine.

Step 4 - Create Potato Bake Ready to Eat

Carefully pour potato mixture into prepared baking dish and evenly sprinkle over the topping mixture. Bake in preheated oven for 1 hour or until top is golden and potato is cooked through.

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