Crispy Bacon Potato Bake with Mustard Vinegar Broth Step-by-step instructions

Before you start

Preheat the oven to 375°F (190°C). Prepare the vegetables: thinly slice the red potatoes (no need to peel) and the yellow onion. Chop the bacon into small pieces.

In a small bowl, whisk together the broth, mustard, vinegar, oil, salt, and pepper. Have your baking dish ready—no greasing needed, as the broth provides enough moisture.

Instructions

Layer and Assemble

1. 1Layer the Potatoes and Onions
   Preheat the oven to 375°F (190°C). Arrange the sliced red potatoes and yellow onions in an even layer in a large rectangular baking dish, alternating them slightly for visual appeal. Tuck in any stray pieces so the layer is even.
   Look for The dish is filled with a single, even layer of potato and onion slices.
   Tip Slice the potatoes about 1/8-inch thick for even cooking. A mandoline makes this quick and consistent.
2. 2Make the Mustard Vinegar Broth
   In a small bowl, whisk together the vegetable broth, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined.
   Look for The broth is smooth and well blended, with a light golden color.
   Tip Taste the broth before pouring; adjust salt or vinegar to your liking, but keep it balanced.
3. 3Pour the Broth Over the Vegetables
   Pour the mustard vinegar broth evenly over the potatoes and onions, making sure the liquid reaches the bottom and coats the vegetables. There's no need to stir; the broth will distribute during baking.
   Look for The broth pools slightly around the vegetables, but doesn't completely submerge them.
   Tip Use a spatula to gently press down on the vegetables so the broth seeps between the layers.
4. 4Top with Chopped Bacon
   Scatter the chopped bacon evenly over the top of the potato and onion mixture, covering the surface as much as possible.
   Look for The bacon pieces are spread out, leaving small gaps so steam can escape.
   Tip For extra crispiness, use thick-cut bacon; for a lighter dish, use turkey bacon (but note it won't get as crisp).

At the end of this phase, the baking dish is filled with an even layer of potato and onion slices.

The mustard vinegar broth has been poured over, and the bacon is scattered evenly on top. The dish looks colorful and inviting, with the broth pooling slightly around the vegetables.

Bake to Golden Perfection

5. 5Bake Until Golden and Bubbling
   Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the potatoes are tender when pierced with a fork and the bacon is crisp and golden. The edges should be bubbling and lightly browned. Let it rest for 3 minutes before slicing.
   Look for The top is golden brown, the bacon is crispy, and the broth is bubbling at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the bacon browns too quickly, cover loosely with foil and continue baking until the potatoes are done.
6. 6Rest Before Serving
   Remove the dish from the oven and let it rest for 5 minutes. This allows the juices to settle and makes serving easier. The bacon will continue to crisp slightly as it cools.
   Look for The dish is slightly less bubbling, and the bacon has set.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting also helps the potatoes absorb some of the broth, making them even more flavorful.

After baking, the dish is golden brown with crispy bacon on top. The edges are bubbling, and the kitchen smells of roasted potatoes and smoky bacon. A fork inserted into the center meets little resistance, indicating the potatoes are tender.

Rest and Serve

7. 7Spoon and Serve
   Using a large spoon, lift portions of the potato bake onto plates, making sure to include some of the bacon and sauce from the bottom of the dish. Serve hot, with extra mustard on the side if desired.
   Look for The layers hold together nicely, with a glossy sauce coating the potatoes.
   Tip A wide spatula works well for serving neat portions.

The dish has rested for 5 minutes, allowing the juices to settle. The bacon is crisp, and the potatoes are glistening with the mustard sauce. Portions lift out easily, revealing layers of tender potatoes and onions coated in a tangy, savory sauce.

Common mistakes

Avoid slicing potatoes too thick, as they will take longer to cook and may remain hard in the center. Also, don't skip the resting time after baking; this allows the liquid to be absorbed and makes serving easier.

If the broth seems too thin after baking, you can transfer the dish to a stovetop-safe pan and reduce the liquid slightly, but this is not usually necessary.

How to tell it’s done

The bake is done when the potatoes are fork-tender and the top is golden brown and bubbling. The bacon should be crisp and slightly darkened at the edges.

To check doneness, insert a knife or skewer into the center of the dish; it should slide through the potatoes with little resistance. If the top is browning too quickly, cover with foil and continue baking until the potatoes are fully cooked.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest