cheesy potato bake

Cheesy potato bake


This versatile, creamy potato bake is always a winner – serve it as a side dish or by itself! No matter the weather, you can’t go past a creamy potato bake! Our classic pancetta and potato bake recipe is cheesy, delicious and perfect any time of the year.


  • 1 kilogram sebago potatoes, cut into 5mm-thick slices
  • 2 teaspoon olive oil
  • 1 medium brown onion, sliced thinly
  • 6 slice pancetta (90g), chopped coarsely
  • 1 cup (250ml) cream
  • 1/2 cup (120g) sour cream
  • 2 tablespoon finely chopped fresh chives
  • 1 cup (120g) grated cheddar cheese


  1. Preheat oven to 200°C (180°C fan-forced). Grease 2-litre (8-cup) ovenproof dish.
  2. Boil, steam or microwave potato until tender; drain.
  3. Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.
  4. Combine cream, sour cream and chives in medium jug.
  5. Layer a third of the potato slices over base of dish; sprinkle with half the pancetta mixture. Pour a third of the cream mixture over pancetta mixture; sprinkle with a third of the cheese. Repeat layering, finishing with cheese.
  6. Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.