4-Ingredient Gouda Bacon Potato Bake Recipe
A slimmer streamlined version of French Tartiflette, this casserole can be assembled and kept, covered, in the fridge up to 2 days in advance. Enjoy as a side dish to your favorite grilled meats and poultry.
Servings: 3
Equipment
Ingredients
- 2 slices center cut bacon, cut into 1/4-inch strips
- 1 Russet (baking) potato, washed and peeled
- 1 small white or yellow onion, chopped
- 1/2 cup Shredded gouda cheese
Instructions
- Heat the oven to 350F degrees. Spray an 8-inch baking dish or casserole with non-stick spray.
- Line the prepared dish with the bacon.
- Slice the potato into 1/4-inch strips and place over the bacon. Scatter the onion on top of the potato and then top with the shredded cheese.
- Bake for 35 minutes or until very browned and bubbly.
- Serve hot, directly from the dish or on individual plates.
Notes
Serving size: About 1 cup
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Russet potatoes are my choice here because of the starch content which is high. For a lighter dish, try with white or red potatoes. Classically the baking potatoes are peeled for this dish, however if you're using red or white or are accustomed to leaving the peels on, please do! I used apple cured pork bacon, a near second to the French lardon; if you like turkey bacon, increase the amount to 3 slices to get the same flavor. The casserole will be somewhat less rich with lower fat from the turkey bacon. The casserole can be assembled and kept, covered, in the fridge up to 2 days in advance. Remove from the fridge a few minutes before baking. The baking time might vary and require a few more minutes to bubble and brown if it's very cold.
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Russet potatoes are my choice here because of the starch content which is high. For a lighter dish, try with white or red potatoes. Classically the baking potatoes are peeled for this dish, however if you're using red or white or are accustomed to leaving the peels on, please do! I used apple cured pork bacon, a near second to the French lardon; if you like turkey bacon, increase the amount to 3 slices to get the same flavor. The casserole will be somewhat less rich with lower fat from the turkey bacon. The casserole can be assembled and kept, covered, in the fridge up to 2 days in advance. Remove from the fridge a few minutes before baking. The baking time might vary and require a few more minutes to bubble and brown if it's very cold.
Nutrition
Serving: 1/3 of recipe (about 1 cup) | Calories: 256kcal | Carbohydrates: 13.1g | Protein: 15.5g | Fat: 15.7g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 486mg | Potassium: 425mg | Fiber: 1.8g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 292mg | Iron: 1mg