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Spoon lifting creamy curried potato and bacon bake with melted cheese, potato cubes, and crispy bacon.

Creamy Curried Potato and Bacon Bake

Creamy curried potato and bacon bake made with cubed potatoes, bacon, curry powder, Dijon mustard, and a rich cream sauce. Finished with melted cheese for an easy comforting side dish.
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Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Course: Side Dish
Cuisine: Australian
Keyword: creamy potato bake, curried potato bake, easy potato bake, potato bake with bacon
Servings: 6
Author: Kate Brodhurst

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

  1. MEASUREMENTS
    We use Australian measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
  2. POTATO CHOICE
    Use brushed or sebago potatoes. These varieties hold their shape well during baking and give soft, creamy centres.
  3. 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.
  4. 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.
  5. 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.