Non-VegetarianNorthern Irish cuisine Main Course

Lakeland Bacon and Potato Hotpot

Name: Lakeland Bacon and Potato Hotpot
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 900 g floury potatoes (such as maris piper or kerr's pink); 300 g thick-cut back bacon rashers; 2 medium Yellow onions; 350 ml Chicken stock; 25 g salted butter; 1 tbsp Fresh thyme; 0.5 tsp ground white pepper; 0.5 tsp Fine sea salt; 2 tbsp fresh flat-leaf parsley

Layers of tender sliced potatoes, dry-cured bacon, and sweet onions baked slowly in savoury broth beneath a golden crust.

🇬🇧United Kingdom· County Fermanagh and the Lakelands

Prep: 20 min
Cook: 105 min
Total: 125 min
Servings: 4
Difficulty: Easy
Calories: 385 kcal

Ingredients

0 of 9 gathered

Servings

900 g floury potatoes (such as maris piper or kerr's pink) — peeled and sliced into 5 mm rounds
300 g thick-cut back bacon rashers — chopped into bite-sized pieces
2 medium Yellow onions — peeled and thinly sliced
350 ml Chicken stock — hot and well-seasoned
25 g salted butter — softened
1 tbsp Fresh thyme — leaves stripped and chopped
½ tsp ground white pepper — for gentle warmth
½ tsp Fine sea salt — adjust to taste based on bacon saltiness
2 tbsp fresh flat-leaf parsley — finely chopped, to finish

Equipment

•Deep casserole dish with lid
•Chef's knife
•Chopping board
•Measuring jug

Nutrition

Per serving, approximate

Calories: 385 kcal
fat: 16 g
carbs: 41 g
fibre: 4 g
protein: 19 g
calories: 385 kcal

Instructions

1
Preheat the oven to 160°C (140°C fan).
2
Grease the inside of a deep casserole dish with half of the butter.
3
Arrange one-third of the sliced potatoes evenly across the bottom of the dish.
4
Scatter half of the chopped bacon and sliced onions over the potato base.
5
Season lightly with a pinch of thyme, salt, and white pepper.
6
Add another third of the potatoes, followed by the remaining bacon, onions, and herbs.
7
Arrange the remaining potatoes neatly in an overlapping layer on top.
8
Pour the hot stock gently around the sides without disturbing the top layer.
9
Dot the surface potatoes with the remaining butter.
10
Cover with a tight-fitting lid and bake for 90 minutes until tender.
11
Remove the lid and bake for 15 minutes more until golden on top.
12
Rest for 5 minutes, scatter with chopped parsley, and serve hot.

Chef's tips

Slice the potatoes evenly so they cook through at the same rate. Keep an eye on the salt levels, as dry-cured bacon can vary significantly in saltiness. If the lid does not fit tightly, place a sheet of greaseproof paper or foil beneath it to trap the steam.

Ingredient substitutions

thick-cut back bacon rashers → streaky bacon or cooked gammon pieces
salted butter → dairy-free butter alternative or vegetable oil
fresh thyme → 0.5 tsp dried thyme

Storage

Store leftovers in an airtight container in the fridge for up to three days.

Reheating

Reheat in a covered oven dish at 170°C for 20 minutes until piping hot throughout.

Common mistakes to avoid

•Slicing the potatoes too thick, which prevents them from softening fully in the steam.
•Adding too much stock, turning the bake watery rather than rich and tender.
•Over-salting the dish before tasting the bacon's natural cure.