Mal's Curated Recipes

Cheesy Bacon Potato Stacks

Name: Cheesy Bacon Potato Stacks
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 9 thin slices of Bacon (see notes); 1-1.2kg / 2.2-2.6lb Baking Potatoes (see notes); 240ml / 1 cup Double/Heavy Cream; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/8 tsp Ground Nutmeg; knob of Butter, (to grease tray); 100 - 120g / 3-4oz Gruyere, (finely grated, sub Cheddar); finely diced Fresh Chives, (to garnish, optional)

12 servings

servings

20 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

9 thin slices of Bacon (see notes)

1-1.2kg / 2.2-2.6lb Baking Potatoes (see notes)

240ml / 1 cup Double/Heavy Cream

1/2 tsp Salt

1/4 tsp Black Pepper

1/8 tsp Ground Nutmeg

knob of Butter, (to grease tray)

100 - 120g / 3-4oz Gruyere, (finely grated, sub Cheddar)

finely diced Fresh Chives, (to garnish, optional)

Directions

Cook the bacon using your preferred method until crisp, then pat dry with kitchen paper to remove excess oil. Dice each rasher into 4 pieces (36 total, 3 per stack).

Meanwhile, peel the potatoes and slice off the top and bottom. Use a knife/peeler to trim around the outside until they are cylinders (check they're wide enough to perfectly slot into the muffin tray). Thinly slice the potatoes into rounds approx 3mm/1/8". You need 84 slices in total (7 per stack).

Pour the cream into a pot over medium heat and stir in the nutmeg, salt and pepper. Mix in the potatoes and gently simmer for 3-4mins until the cream thickens, gently stirring the potatoes as you go. Remove from heat.

Lightly grease a muffin tray with butter. Once the potatoes are cool enough to handle, place a slice in each hole. Top with a small pinch of cheese, then press down another potato slice. Top with bacon, then add another slice of potato. Repeat two more times so you've got 7 potato layers, 3 bacon and 3 cheese (finish with potato). Top with a small drizzle of sauce, then loosely cover the tray with foil.

Bake in the oven at 180C/350F for 40mins, or until knife tender. Remove the foil and use two knives to neaten up the potatoes if the stacks have slid slightly. Top with cheese, then place under the grill on high until golden and bubbly.

Leave to sit for 5-10mins before using a spoon to carefully scoop them out. Garnish with chives (optional) then tuck in and enjoy!

Nutrition

Serving Size

Calories

233 kcal

Total Fat

16.58 g

Saturated Fat

6.939 g

Unsaturated Fat

3.796 g

Trans Fat

0.039 g

Cholesterol

40 mg

Sodium

245 mg

Total Carbohydrate

15.31 g

Dietary Fiber

1.9 g

Total Sugars

1.35 g

Protein

6.51 g