Potato, Egg and Bacon Bake

    1 hour 5 min

    Hearty all in one family recipe!

    100 people made this

    Serves: 4 

    • 340g (12 oz) cooked potatoes, sliced
    • 2 hard boiled eggs, sliced
    • 1 onion, sliced and lightly fried
    • 140g (5 oz) bacon, chopped and fried
    • 25g (1 oz) butter
    • 25g (1 oz) plain flour
    • 150ml (1/4 pint) of milk
    • 1 beef stock cube, dissolved in 300ml (1/2 pint) of hot water
    • 170g (6 oz) hard cheese, grated
    • salt and pepper to taste
    • 50g (2 oz) breadcrumbs

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Arrange potatoes, eggs, onion and bacon in layers in a baking dish, finishing with potatoes.
    2. Melt butter in a pan. Add flour and cook for 1 minute. Remove from heat and stir in the milk and stock, whisking so it is smooth. Place back on the heat and bring to the boil, stirring constantly. Boil for 1 minute and remove from heat. Add the seasoning and 1/2 the grated cheese and stir to combine.
    3. Pour sauce over the potatoes in the baking dish.
    4. Mix remaining cheese and breadcrumbs. Sprinkle over the top. Bake in a preheated 200 C / Gas 6 oven for 30 minutes until top is golden and bubbly.

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    Reviews in English (17)


    I'm a student, thought I'd give this a try. Made away with the home-made sauce, but added mixed veg (see photo). Boiled sliced potatoes, fried bacon strips, hard-boiled eggs, light fried an onion. Then put all of it in a baking dish with mixed veg, salt and pepper, topped with cheese. 20-30mins, 180°C (fan assisted oven). Lovely! Next time I'd add cheese sauce or gravy, and maybe some broccoli and cauliflower.  -  15 May 2012


    This recipe tastes great, the only problem was there wasn't enough to feed 4 people, I had to double the quantities.  -  06 Aug 2010


    My family can be quite a fussy lot, but I found I hadn't made enough of this dish as all of us came back for seconds. Had to swap onion for shallots.Very simple, but absolutely delicious. Which only leaves me to say thank you to the author of this recipe  -  04 Aug 2012