One pot bacon panacalty recipe
This bacon panacalty recipe only uses 5 ingredients - water, potatoes, bacon, cheese and tomato ketchup. It's not the healthiest of recipes but it's a crowd please because of how good it tastes. All the women in my family would make this recipe when I was growing up and everyone of them would do a better job than I do but it is very hard to mess this one up. It's so simple.
Servings: 4 people
Calories: 513kcal
Equipment
- 1 Baking dish
- 1 Knife
- 1 Cutting board
- 1 Cheese grater
- 1 large serving spoon
- 1 set of oven gloves
Ingredients
- 4 large Potatoes I usually add in what potatoes I think per person - you can add more or less depending on your preferences.
- 1 Onion (white or yellow)
- 8 slices Bacon I usually do 2 slices of bacon per person
- 120 g Cheese Add as much or as little as you want to suit your dietary needs.
- Water To just cover potatoes. Will cook quicker if pre-boiled.
- 4 tbsp Ketchup Added at the end, add to taste, I am generous as it brings the flavour together.
Instructions
- Slice potatoes to about 0.5cm thick.
- Slice the onion thinly.
- Layer onion and potato slices in a baking dish.
- Add water to the baking dish until the potatoes and onion are covered or almost covered, leaving the top layer uncovered if you want those potatoes crispier. Put the dish in the oven on gas mark 6/200c for 30 minutes. You want the potatoes just cooked. If you are pushed for time adding pre-boiled water and covering with a lid will speed up the cooking time.
- Take out of the oven and add a layer of bacon until all of the potatoes are covered. Put back in the oven for a futher 10 minutes.
- Whilst the bacon is cooking, grate the cheese. I like to use red leicester or mature cheddar but you can use any cheese.
- Take the dish back out, rearrange the bacon to cover the potatoes if it has shrunk and then cover the bacon with cheese and add back to the oven for 5 minutes or until the cheese has melted.
- Take out of the oven and divide equally into bowls. Then top with tomato ketchup to your taste.
Notes
This recipe is very much a eye ball it situation and use how much you want. I never measure for this. I just put how many potatoes in that suits each person's appetite. I just grate however much cheese I need to cover the potatoes.
What is easy to do with this recipe is make an extra dish as you make it and then pop that in the fridge for leftovers for another day. It reheats fine but if you have added the bacon and cheese then cover with a lid or foil when reheating so that doesn't burn before your potatoes have warmed.
To reduce the fat and calories in this you can use a low fat cheese and less of it, use bacon medallions or bacon with the fat cut off and low sugar ketchup. However, I would advise against leaving the fat off the bacon for cooking. Part of what makes this recipe taste so delicious is the fat from the bacon and cheese oozes into the water making a salty tasty ' 'broth'. If you want to remove the fat from the bacon I'd advise doing it after cooking.