adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hasselbacon potato bake recipe
0 Likes
Prep Time:
35 minutes
Cook Time:
90 minutes
Total Time:
125 minutes
Elevate hasselback potatoes with French onion soup mix, bacon, cream, cheese, and herbs for a show-stopping side dish that outshines the main course.
Ingredients:
  • 375ml (1 1/2 cups) pouring cream
  • 3 garlic cloves
  • 3 fresh thyme sprigs, plus extra leaves, to serve
  • 40g pkt French onion soup mix
  • 6 white-skinned potatoes, unpeeled, halved lengthways
  • 70g (2/3 cup) coarsely grated Cheddar
  • 2 rindless middle bacon rashers, finely chopped
  • 40.00 ml chopped fresh chives
Instructions:
  • Preheat oven to 200C/180C fan forced. In a small saucepan over medium heat, gently warm cream with garlic and thyme until it starts to simmer, about 3 minutes. Remove from heat, season with pepper, and let it sit to infuse flavors.
  • Place 1 potato half, cut-side down, on a chopping board, with a bamboo skewer on each side for support. Use a sharp knife to make thin cuts without cutting all the way through, thanks to the skewers. Repeat with the rest of the potato halves.
  • Arrange potatoes cut-side down in a large roasting pan. Sprinkle with half of the cheese and bacon. Strain cream mixture through a fine sieve into a jug and discard solids. Whisk in soup mix until smooth. Pour over potatoes, cover with foil, and bake for 40 minutes until potatoes are tender.
  • Add a generous sprinkle of the leftover cheese and bacon over the potatoes. Bake uncovered for another 30 minutes until the potatoes are golden and tender. Finish by topping with chives before serving.

Similar Recipes