There’s a reason certain dishes become the ones you’re asked to bring to every single gathering – they’re crowd-pleasing, easy to transport, and disappear from the table faster than anything else on offer. This Creamy Bacon and Potato Bake is exactly that dish. Rich, cheesy and satisfying, it travels well, reheats beautifully, and appeals to everyone from fussy grandkids to your pickiest relative. Best of all, it comes together with pantry staples and minimal fuss, leaving you more time to actually enjoy the get-together rather than being stuck in the kitchen.

Creamy Bacon and Potato Bake
Serves 8–10 | Prep: 20 minutes | Cook: 1 hour

Ingredients

1.5kg potatoes, peeled and thinly sliced
200g bacon, diced
1 brown onion, finely diced
2 cloves garlic, minced
40g butter
1/4 cup plain flour
2 cups milk
1 cup thickened cream
1 1/2 cups grated tasty cheese, divided
1/2 cup grated parmesan
Salt and pepper, to taste
2 tablespoons chopped fresh chives or parsley, to garnish

Method

Preheat oven to 180°C (160°C fan-forced) and grease a large baking dish (approximately 30cm x 20cm).
Cook the bacon in a large frying pan over medium-high heat until golden and crisp, about 5 minutes. Remove and set aside, leaving any rendered fat in the pan.
Add the onion to the same pan and cook for 4–5 minutes until softened, then add the garlic and cook for a further minute.
Add the butter to the pan and let it melt, then sprinkle in the flour, stirring continuously for 1 minute to cook out the raw flour taste.
Gradually whisk in the milk, followed by the cream, stirring continuously until smooth and lump-free. Simmer gently for 3–4 minutes until slightly thickened.
Remove from the heat and stir through 1 cup of the grated tasty cheese, the parmesan, and the cooked bacon. Season generously with salt and pepper.
Arrange half the sliced potatoes in an even layer in the prepared baking dish. Pour over half the cheese sauce, spreading it evenly. Repeat with the remaining potatoes and sauce.
Cover the dish tightly with foil and bake for 40 minutes.
Remove the foil, sprinkle over the remaining 1/2 cup of grated cheese, and bake uncovered for a further 20 minutes, or until the potatoes are tender when tested with a knife and the top is golden and bubbling.
Rest for 10 minutes before serving, scattered with fresh chives or parsley.

Tips for potluck success

This dish can be fully assembled a day ahead and refrigerated, ready to bake when needed – just add an extra 10–15 minutes to the covered baking time if going in cold from the fridge.
It travels well once baked and cooled; simply cover tightly and reheat, covered, in a 160°C oven for 20–25 minutes until warmed through.
For a lighter version, swap half the cream for extra milk, or use a reduced-fat cream – it won’t be quite as indulgent, but still delicious.
Leftovers keep well in the fridge for up to 3 days, making this a great dish to have on hand for lunches during the week too.