Bacon-wrapped potato cake recipe

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serves: 4 - 6
Cost: not
Cooking: 1 hr
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  • A great way alternative to roast potatoes for Sunday lunch or that big family get-together. Kids love them, too


    • 500g smoked streaky bacon
    • 750g peeled potatoes, very finely sliced
    • 3tbsp fresh lemon thyme
    • Salt and freshly ground black pepper
    • 100ml light chicken stock


    • Put each rasher of bacon on a chopping board and stretch out with the back of a knife. Line a 900g (2lb) loaf tin with the bacon, making sure you leave enough overlap to go over the top – don’t worry too much about leaving the occasional gap.

    • Place a good layer of sliced potatoes at the bottom of the tin. Sprinkle a little thyme, salt and pepper over the potatoes. Continue layering the potatoes, thyme, salt and pepper until the tin is full.

    • Pour the stock over the potatoes and use the overlaps of bacon to cover the top. Sprinkle over the last of the thyme and bake at 200°C (400°F, gas mark 6) for about 1 hour.

    • Remove from the oven and turn out on to a plate. Serve in slices.

    Top tip for making Bacon-wrapped potato cake

    Halving some of the thin slices of potato and putting them against the flat side of the tin helps the terrine hold its shape.

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