Dinner · Part 3 of 3: Tips & recipe card

Crispy Bacon Potato Bake with Mustard Vinegar Broth Tips, FAQ & printable recipe

Name: Crispy Bacon Potato Bake with Mustard Vinegar Broth
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: German-inspired
Ingredients: 2 lb red potatoes, thinly sliced; 1 large yellow onion, halved and thinly sliced; 3/4 cup vegetable broth; 2 tbsp Dijon mustard; 2 tbsp apple cider vinegar; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 6 oz bacon, chopped

By Clara Weller · Oct 14, 2026

A rustic ceramic dish filled with sliced red potatoes, onions, and crispy bacon, fresh from the oven.

Prep: 15 min
Cook: 45 min
Total: 1 h
Serves: 6

Tips for success

For the crispiest bacon, use a thick-cut variety and scatter it evenly so each piece is in contact with the heat.

If you prefer a softer bacon, you can place it under the broiler for the last 2-3 minutes of baking, but watch it closely to avoid burning.

This dish is versatile: add a handful of fresh thyme or rosemary along with the potatoes for an herby note, or sprinkle some grated cheese over the top during the last 10 minutes of baking for a richer, gratin-style finish.

Variations

Cheesy Potato Bake: Sprinkle 1 cup of shredded Gruyère or cheddar cheese over the top during the last 10 minutes of baking. The cheese melts into a golden crust, adding richness that complements the mustard and bacon.
Herbed Potato Bake: Add 1 tablespoon of chopped fresh rosemary or thyme to the mustard vinegar broth. The herbs infuse the potatoes with an earthy aroma that pairs well with the bacon.
Vegetarian Version: Omit the bacon and add 1 cup of sliced mushrooms or bell peppers along with the onions. Increase the broth to 1 cup and bake as directed for a hearty meatless meal.
Spicy Potato Bake: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper to the broth. For extra heat, sprinkle some chopped jalapeños over the top before baking.

Storage and make-ahead

Fridge: Keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to restore crispness.
Freezer: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 15-20 minutes.
Reheat: Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F oven for 10 minutes.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven to restore crispness, or microwave for a quicker option. The flavors meld even more after a day, making it a great make-ahead dish.

You can assemble the dish (without baking) up to 24 hours in advance.

Cover and refrigerate, then bake as directed, adding about 10 minutes to the cooking time since you're starting from cold. This makes it convenient for holiday meals or busy weeknights.

Serving ideas

Serve this potato bake as a hearty side dish alongside roasted chicken, pork chops, or a simple green salad.

It also works beautifully as a vegetarian main course—just skip the bacon or use a plant-based alternative. The tangy mustard sauce pairs well with grilled sausages or bratwurst.

For a complete German-inspired meal, serve with sauerkraut, a dollop of sour cream, and a cold beer.

The bake is also delicious for breakfast, paired with fried eggs and toast. Leftovers can be turned into a quick hash by chopping and pan-frying until crispy.

Frequently asked questions

Can this potato bake be made ahead of time?

Yes, the unbaked casserole can be assembled up to 24 hours in advance and stored in the refrigerator. When ready to bake, add about 10 minutes to the cooking time. It's a great option for holiday meals or busy weeknights.

Why is the mustard vinegar broth used instead of a cream sauce?

The broth keeps the dish lighter while still providing plenty of flavor. The acidity of the vinegar and the sharpness of the mustard cut through the richness of the bacon, creating a balanced, savory dish that isn't heavy.

Can other types of potatoes be used?

Waxy potatoes like Yukon Gold or red potatoes are best because they hold their shape during baking. Avoid russets, which are too starchy and may become mushy. If using larger potatoes, adjust the cooking time accordingly.

What can be substituted for bacon?

For a vegetarian version, omit the bacon entirely or use a plant-based bacon alternative. Pancetta is a good substitute for bacon if you want a similar flavor. You can also add smoked paprika to the broth to mimic a smoky taste.

How should leftovers be reheated?

Leftovers can be reheated in the microwave for a quick meal, but for the best texture, reheat in a 350°F oven for 10-15 minutes. This helps restore the crispness of the bacon and the potatoes.

Recipe card

Crispy Bacon Potato Bake with Mustard Vinegar Broth

Prep 15 minCook 45 minTotal 1 hServes 6

Ingredients

2 lb red potatoes, thinly sliced
1 large yellow onion, halved and thinly sliced
3/4 cup vegetable broth
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
6 oz bacon, chopped

Instructions

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.
In a small bowl, whisk together the vegetable broth, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined.
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.
Scatter the chopped bacon evenly over the top of the potato and onion mixture, covering the surface as much as possible.
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.
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.
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.

Contains: mustard, milk

Estimated nutrition per serving

Calories: 320
Protein: 10 g
Carbohydrates: 35 g
Fat: 16 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.