Crispy Bacon Potato Bake with Mustard Vinegar Broth

This German Potato Bake with Bacon is the ultimate comfort side dish. Thinly sliced red potatoes and sweet onions are baked in a tangy mustard vinegar broth until tender, then topped with crispy bacon.

It's simple to assemble, requires just one dish, and delivers a beautiful golden presentation that's perfect for weeknight dinners or holiday tables.

This recipe transforms humble ingredients into a showstopping side dish. The combination of earthy potatoes, sweet onions, and tangy mustard broth is both familiar and exciting. The bacon adds a smoky, salty crunch that contrasts beautifully with the tender vegetables.

Best of all, everything bakes together in one dish, so cleanup is a breeze. Serve it alongside roasted meats, grilled sausages, or as a hearty vegetarian main (omit the bacon for a meatless version).

Ingredients

Why this recipe works

The mustard vinegar broth serves a dual purpose: it seasons the potatoes as they bake and keeps them moist without needing excessive fat.

The acidity from the vinegar balances the richness of the bacon, while the mustard adds a pleasant sharpness that cuts through the starchiness of the potatoes. This method ensures every bite is flavorful and perfectly tender.

Baking the dish uncovered allows the top to become golden and slightly crispy while the bottom stays moist and saucy. The bacon, placed on top, crisps up as the dish bakes, infusing the potatoes with its smoky flavor as the fat renders down. This two-texture result—crispy top, tender bottom—is what makes this bake so satisfying.

Notes and substitutions

Choose waxy potatoes like red or Yukon Gold; they hold their shape during baking and have a creamy texture. Avoid russets, which are too starchy and may become mushy. Slice them uniformly—about 1/8-inch thick—so they cook evenly. A mandoline makes this task quick and ensures consistency.

The mustard vinegar broth is easily customizable: use your favorite mustard, adjust the vinegar to taste, or add a pinch of smoked paprika for extra depth.

The bacon can be swapped for pancetta or even a vegetarian bacon alternative. For a dairy-free version, simply omit any butter or cream; this recipe is naturally dairy-free as written.

• red potatoes: Yukon Gold or waxy potatoes work well; avoid starchy russets as they may fall apart.
• vegetable broth: Chicken broth can be used for a richer flavor, but the dish will no longer be vegetarian.
• Dijon mustard: Yellow mustard or whole-grain mustard can be substituted; whole-grain adds texture.
• apple cider vinegar: White wine vinegar or white vinegar will work; reduce slightly if using a stronger vinegar.

Equipment

• Large rectangular baking dish (about 9x13 inches)
• Cutting board
• Chef's knife
• Small bowl
• Whisk
• Measuring cups and spoons