This creamy curried potato and bacon bake turns simple ingredients into a rich, comforting dish. Cubed potatoes bake in a creamy sauce with bacon, onion, garlic, curry powder, Dijon mustard, and cream of chicken soup mix, then finish with a golden layer of melted cheese. This easy potato bake is perfect for weeknight dinners, family gatherings, potlucks, or a hearty side dish for roast chicken, steak, or barbecue meats.
What Is Curried Potato and Bacon Bake
Curried potato and bacon bake is a creamy potato bake with extra flavour. Instead of the usual sliced potatoes, this version uses potato cubes which create more crispy edges and great texture. The sauce comes together with thickened cream, cream of chicken soup mix, curry powder, and Dijon mustard which creates a rich savoury base. Bacon, onion, and garlic bring depth of flavour, and the bake finishes with melted cheese and a sprinkle of crispy bacon and spring onions on top.
Why You Will Love This Curried Potato and Bacon Bake
- Easy recipe with simple pantry ingredients
- Cubed potatoes give the bake great texture
- Creamy sauce with bacon, curry powder, and Dijon mustard
- Golden cheesy topping with extra crispy bacon
- Works as a main dish or a hearty side
- Great for family dinners, barbecues, and potlucks
Ingredients for Curried Potato and Bacon Bake
Potatoes: Use brushed or sebago potatoes. These hold their shape well and become soft and creamy when baked.
Bacon: You will need about 200 g diced bacon. Most of it cooks into the bake while a small portion stays aside for the crispy topping.
Onion: Adds a sweet and savoury base flavour.
Garlic: Adds depth and works well with the curry flavour.
Cream of chicken soup mix: This pantry ingredient seasons the sauce and helps it thicken as it cooks.
Curry powder: Adds warm flavour and a gentle curry taste through the creamy sauce.
Dijon mustard: Adds a subtle tang which balances the richness of the cream and cheese.
Thickened cream: Thickened cream creates the rich sauce which coats the potatoes.
Cheese: Use grated tasty cheese for a golden, melty topping.
Spring onions: Sliced spring onions add colour and freshness before serving.
How to Make Curried Potato and Bacon Bake
This recipe comes together in a few simple steps. First, the potato cubes are briefly parboiled so they bake up soft in the centre while still holding their shape. The bacon is cooked until golden, then the onion and garlic are added to build flavour.
The creamy sauce is quickly mixed in a bowl with thickened cream, cream of chicken soup mix, curry powder, and Dijon mustard. The potatoes and bacon mixture are tossed through the sauce, transferred to a baking dish, and topped with grated cheese.
The bake goes into the oven until the potatoes are tender and the cheese turns golden and bubbling. Finish with a sprinkle of crispy bacon and sliced spring onions before serving. The full step by step instructions are in the recipe card below.
Tips for the Best Creamy Potato Bake
- Keep the potato cubes medium in size so they hold their shape
- Parboil the potato cubes before baking so the centres stay soft and creamy
- Cook the bacon until golden so it adds strong flavour to the dish
- Whisk the cream, soup mix, curry powder, and Dijon mustard well so the sauce is smooth.
- Let the bake rest for 5 to 10 minutes before serving so the sauce thickens.
Serving Suggestions for Curried Potato Bake
This curried potato and bacon bake works best as a hearty side dish. The creamy sauce, bacon, and cheese make it rich, so it pairs well with simple proteins and fresh sides.
Serve it with roast chicken, grilled steak, sausages, or barbecue meats. It also sits well alongside baked chicken thighs or a rotisserie chicken for an easy dinner.
To balance the richness, add a fresh green salad, steamed greens, or simple buttered vegetables on the side.
How to Store and Reheat Potato Bake
Fridge: Store leftover potato bake in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in the oven at 170°C until warmed through. Individual portions also reheat well in the microwave.
Freeze: Freezing is not recommended for potato bake. The potatoes and cream sauce lose their smooth texture after thawing. For the best result, enjoy this dish fresh or within a few days from the fridge.
Frequently Asked Questions
Can I make potato bake ahead of time?
Yes, though the best method is to bake it first. Assemble and cook the potato bake as directed, then allow it to cool and store it covered in the fridge. When ready to serve, reheat it in the oven at 170°C until hot and bubbling. This keeps the sauce thick and prevents the potatoes from releasing excess water.
Can I adjust the curry flavour?
Yes. Add extra curry powder for stronger flavour or reduce the amount for a milder taste.
Why do you parboil the potatoes first?
Parboiling helps the potato cubes cook evenly in the oven. It gives you soft centres while the edges turn slightly golden during baking.
Can I use a different soup mix?
Yes. French onion soup mix or spring vegetable soup mix both work well in place of cream of chicken soup mix. Each one gives a slightly different flavour while still helping the sauce thicken as the bake cooks.
Can I make this potato bake without cheese?
Yes. This potato bake still cooks beautifully without the cheese. The creamy sauce thickens in the oven and the top becomes lightly golden on its own. If you prefer a lighter version, simply leave the cheese off.
This creamy curried potato and bacon bake is simple, comforting, and packed with savoury flavour. If you try this recipe, leave a comment below and share how it turned out for you. I always love hearing what you think.
More Potato Side Recipes:
- Smashed Potato Salad with Creamy Mustard Dressing
- Crispy Roast Potatoes with Semolina
- Aussie Potato Bake
- Creamy Potato & Pumpkin Bake
Creamy Curried Potato and Bacon Bake
Ingredients
- 1kg – 1.2kg potatoes, peeled and cut into 2 to 3 cm cubes
- 200g bacon, diced
- 1 small onion, diced
- 2 teaspoons crushed garlic
- 300ml thickened cream
- 40g packet cream of chicken simmer soup
- 1 ½ teaspoons curry powder
- 2 teaspoons Dijon mustard
- ⅓ cup milk or water
- 1 ¼ cups grated tasty cheese
- 1 spring onion, finely sliced
Instructions
- Preheat oven to 200℃ (180°C fan forced). Spray a 20 x 30cm baking dish with non-stick cooking spray.
- Place potato into a large saucepan and cover with cold water. Bring to the boil over high heat, then reduce to medium-low and simmer for 5 minutes. Drain well.
- Heat a frying pan over medium heat and cook the diced bacon until golden and crispy. Remove a small handful of the bacon and set aside for topping.
- Add the diced onion to the pan with the remaining bacon and cook until soft. Stir in the garlic and cook for another minute.
- In a large bowl whisk together the thickened cream, cream of chicken soup mix, curry powder, Dijon mustard and milk or water until smooth. Season with cracked black pepper.
- Add the drained potatoes and the bacon and onion mixture to the bowl. Gently stir until everything is well coated in the creamy sauce.
- Transfer the mixture to a baking dish and spread evenly. Bake for 25-30 minutes.
- Remove and sprinkle top with grated cheese. Return to the oven and continue baking for a further 15-20 minutes or until potatoes are tender and the cheese is golden and bubbling.
- Remove from oven and allow to rest for 5-10 minutes. Scatter the reserved crispy bacon and sliced spring onions over the top before serving.
Notes
- MEASUREMENTS
We use Australian measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. - POTATO CHOICE
Use brushed or sebago potatoes. These varieties hold their shape well during baking and give soft, creamy centres. - SOUP MIX OPTIONS
French onion soup mix or spring vegetable soup mix work well in place of cream of chicken soup mix. Each option gives a slightly different savoury flavour. - NO CHEESE, NO WORRIES
This potato bake cooks beautifully even without the cheese. The creamy sauce thickens in the oven and the top turns lightly golden. If you prefer something a little lighter, simply leave the cheese off. - RESTING BEFORE SERVING
Allow the potato bake to rest for about 5-10 minutes after baking. This helps the creamy sauce thicken and makes serving easier.
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