Recipe: Winter Bacon & Potato Gratin

Winter Bacon & Potato Gratin

Serves 6


  • 200g Cumberland streaky bacon
  • 800g potatoes,thinly sliced (Agria Potatoes work really well with this dish)
  • 1 cup tasty cheese, grated 
  • black pepper, freshly ground


  1. Preheat the oven to 200ºC.
  2. Line the base of your dish with greaseproof paper. Brush with soft butter.
  3. Cover the bottom and overlap the side of the dish with bacon. Layer sliced potatoes and grated cheese (neatly and tightly). Season with pepper (the bacon provides the salt).
  4. Cover with tinfoil and bake for 1 hour and 10 minutes at 200ºC. Remove from the oven and press down the potatoes with a wooden spoon. Reduce temperature to 180ºC and continue cooking, uncovered, a further 20 minutes.
  5. Remove from the oven when the potatoes are tender. Recover with tinfoil and leave to rest for at least 10-15 minutes.
  6. Carefully use the tip of a knife to edge away the bacon from the sides and turn out onto a serving plate.
  7. Cut into wedges or serve directly from the serving plate.

Bacon Recipe: Vegetable Soup

The bacon hock adds amazing flavour to the soup base.  
Use additional and/or varied vegetables in this soup recipe.
Soup is delicious served fresh, but can be frozen for future use.

Vegetable Soup (using Bacon Hock)


  • 1 bacon hock
  • 2L water
  • 1 onion, peeled and diced finely
  • 4 cloves of garlic, crushed
  • 1 bayleaf
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh parsley
  • 2 carrots, peeled and chopped into approximately 1cm cubes
  • 2 stalks of celery, sliced
  • 1 potato, peeled and chopped into approximately 1cm cubes
  • ½ pumpkin, peeled and chopped into approximately 1cm cubes
  • ½ bunch of spinach, de-stalked and roughly chopped
  • 1 tin of whole tomatoes, drained, roughly chopped
  • ¼ cup of frozen peas
  • ¼ cup of frozen corn
  • freshly ground salt and black pepper to taste


  1. Place the bacon hock in a large stock port with water along with the onion, garlic, bay leaf, rosemary and parsley.  Bring to the boil, then simmer for approximately one hour.
  2. Remove the bay leaf.  Add the remaining fresh vegetables, and continue to simmer for another hour (approximately)
  3. Remove the bacon hock, and carefully (so you don’t burn yourself), cut the meat off the hock.  Cut the bacon into small pieces, and return to the pot.  Add the peas and corn.  Simmer for a further 10 minutes.
  4. Season to taste, and serve with crusty hot bread.

Bacon Recipe: Uses for Bacon Mince

Uses For Bacon Mince

  • Fry on med heat until crispy and add as a salad sprinkle.
  • Add a little to your nacho beef mince to wow even your Mexican friends.
  • Bacon & Egg pie. Fry bacon on med heat to extract the smoky oil.
  • Fry bacon mince on med heat. Remove bacon piece and eat immediately, delicious. Use the smoky oil to add flavour to loads of other dishes.
  • Want your kids to eat Brussel sprouts? They may just do this if they’re sliced finely and cooked as per the cabbage. Hey, they may even ask for seconds.
  • Bacon Mince & Cabbage
  • Bacon fried potato balls. Prep some mashed spud. Fry bacon mince
  • to extract oil. Remove bacon and mix into mashed spud. Fry the bacon potato balls in the oil until crispy brown and serve as a pass around at parties.