Savory Bacon Custard Potatoes

My grandmother, Nana Elsie, had a way of transforming simple ingredients into culinary masterpieces. While she was known for her sweet treats, one of my fondest memories is her savory potato bake, always present at holiday gatherings. The aroma of crispy bacon mingling with creamy custard and earthy potatoes filled her kitchen, a symphony of comfort and joy. This recipe is my homage to her, a little twist on her classic, but with the same love and dedication baked right in.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4
• Yield: 1 baking dish
• Dietary Type: Not Gluten-Free

Ingredients

• 1 cup 4% cottage cheese
• 1/4 cup unsalted butter, melted and cooled slightly
• 1/2 teaspoon coarse salt, divided
• 1/4 teaspoon black pepper, divided
• 6 slices bacon, cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 green onion, thinly sliced
• 1/2 teaspoon dried thyme
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
• 2 pounds Yukon Gold potatoes, peeled and thinly sliced
• 2 large eggs
• 1/4 cup plain yogurt

Equipment Needed

• 7×9 inch baking dish
• Food processor
• 10-inch skillet
• Slotted spoon
• Small bowl
• Medium mixing bowl
• Whisk
• Aluminum Foil

Instructions

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Ensure the rack is positioned in the center of the oven for even baking. Spray a 7×9 inch baking dish generously with cooking spray to prevent sticking.
2. Begin by preparing the cottage cheese mixture. Place the cottage cheese in a food processor. Blend until completely smooth, scraping down the sides as needed to ensure no lumps remain.
3. Add the melted and cooled butter, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper to the food processor. Blend again until everything is thoroughly combined into a smooth, creamy mixture. Set this mixture aside.
4. In a 10-inch skillet, cook the bacon over medium heat for approximately 4 minutes. The bacon should begin to render its fat and start to crisp.
5. Add the minced garlic and sliced green onion to the skillet with the bacon. Continue cooking until the bacon is crisp and the garlic is fragrant, about 2-3 minutes more. Be careful not to burn the garlic.
6. Stir in the dried thyme and chopped sun-dried tomatoes. Cook for another minute, allowing the flavors to meld together.
7. Remove the bacon mixture from the skillet using a slotted spoon, leaving as much of the rendered bacon fat in the pan as possible. Place the bacon mixture in a small bowl and set aside.
8. Now it’s time to assemble the potato bake. Spread one-third of the thinly sliced potatoes evenly in the prepared baking dish, creating a base layer.
9. Top the potato layer with one-half of the bacon mixture, spreading it evenly over the potatoes.
10. Spread one-third of the cottage cheese mixture over the bacon layer.
11. Repeat the layering process: another one-third of the potatoes, the remaining one-half of the bacon mixture, and another one-third of the cottage cheese mixture.
12. Finish with the last one-third of the potatoes and the remaining one-third of the cottage cheese mixture on top.
13. Cover the baking dish tightly with aluminum foil. This will help the potatoes steam and cook through evenly.
14. Bake in the preheated oven for 45 minutes, with the foil still on.
15. While the potatoes are baking, prepare the custard. In a medium mixing bowl, whisk together the eggs, plain yogurt, the remaining 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Whisk until the mixture is smooth and well combined.
16. After the initial 45 minutes of baking, carefully remove the foil from the baking dish.
17. Pour the yogurt mixture evenly over the potatoes.
18. Bake uncovered for approximately 20 minutes, or until the custard is set. The custard should be slightly jiggly but not liquid. A knife inserted into the center should come out mostly clean.
19. Let the Savory Bacon Custard Potatoes cool for at least 10 minutes before serving. This allows the custard to set further and the flavors to meld together.

Expert Tips & Tricks

• For extra crispy bacon, par-cook it in the oven at 400°F (200°C) for 5-7 minutes before dicing and adding it to the skillet.
• If you don’t have sun-dried tomatoes, try using roasted red peppers for a similar sweet and tangy flavor.
• To ensure even cooking, slice the potatoes as thinly as possible, ideally using a mandoline.
• If the top of the potatoes starts to brown too quickly during the final 20 minutes of baking, loosely tent the dish with foil to prevent burning.
• For a richer flavor, use full-fat Greek yogurt instead of plain yogurt.
• Prepare the cottage cheese mixture and bacon mixture up to 24 hours in advance. Store them separately in the refrigerator, and assemble the dish just before baking.

Serving & Storage Suggestions

Serve the Savory Bacon Custard Potatoes warm as a comforting side dish. It pairs beautifully with roasted chicken, grilled steak, or even a hearty salad. Garnish with a sprinkle of fresh thyme or a drizzle of olive oil for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally. Reheating in the oven will help retain the crispy texture. Freezing is not recommended, as the custard may become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	420 kcal	21%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	600mg	26%
Total Carbohydrate	30g	11%
Dietary Fiber	3g	11%
Sugars	5g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon and use sautéed mushrooms or caramelized onions for a savory element. Consider adding a sprinkle of smoked paprika to mimic the smoky flavor of bacon.
• Dairy-Free: Substitute the cottage cheese and yogurt with plant-based alternatives. Cashew cream can be a great substitute for cottage cheese, and coconut yogurt works well in place of plain yogurt.
• Gluten-Free: This recipe is already naturally gluten-free, but ensure all ingredients are certified gluten-free if you have a severe allergy.
• Spicy: Add a pinch of red pepper flakes to the bacon mixture for a touch of heat. You can also use a spicy variety of sun-dried tomatoes.
• Cheese Lover’s Delight: Add a layer of shredded Gruyere or Parmesan cheese between the potato layers for a richer, cheesier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?
A: While Yukon Gold potatoes are recommended for their creamy texture and slightly sweet flavor, you can also use red potatoes or russet potatoes. Just be sure to slice them thinly for even cooking.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the entire dish up to 24 hours in advance and store it in the refrigerator. Add an extra 10-15 minutes to the baking time to ensure it’s heated through.

Q: How do I know when the custard is set?
A: The custard should be slightly jiggly but not liquid. A knife inserted into the center should come out mostly clean.

Q: Can I use a different type of yogurt?
A: Yes, you can use Greek yogurt for a richer flavor or a dairy-free yogurt alternative if needed.

Q: Can I freeze the leftovers?
A: Freezing is not recommended as the custard may become grainy upon thawing. It’s best to store leftovers in the refrigerator and reheat them within 3 days.

Final Thoughts

I truly hope you enjoy this Savory Bacon Custard Potatoes recipe as much as my family and I do. It’s a versatile dish that’s perfect for weeknight dinners or special occasions. Feel free to experiment with different variations and substitutions to make it your own. Don’t hesitate to share your feedback and culinary creations! Pair it with a crisp green salad and a glass of dry white wine for a complete and unforgettable meal.