See more
Leo Gong Photo by: Leo Gong

Caraway-Bacon Potatoes

Prep and Cook Time: 1 hour, 50 minutes. Notes: For a vegetarian side dish, leave out bacon and increase butter to 4 tbsp. and salt to 1 tsp.

Sunset NOVEMBER 2006

  • Yield: Makes 8 to 10 servings


  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1 pound bacon, cooked and chopped
  • 1 1/2 cups grated parmesan cheese
  • 1 tablespoon caraway seeds
  • 2 tablespoons butter


1. Preheat oven to 350°. In a bowl, stir together salt and pepper. Arrange one-third of potato slices in bottom of a buttered 9- by 13-in. baking dish. Sprinkle with 1/4 tsp. salt and pepper mixture. Top with half the bacon, 1/2 cup cheese, and 1 tsp. caraway seeds. Repeat layering.

2. Arrange remaining third of potato slices on top. Sprinkle with remaining 1/4 tsp. salt and pepper mixture, 1/2 cup cheese, and 1 tsp. caraway seeds. Dot with butter, cover with foil, and bake 30 minutes. Remove foil and bake until golden brown on top and cooked through, about 40 minutes.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 40%
  • Protein: 14g
  • Fat: 14g
  • Saturated fat: 6.9g
  • Carbohydrate: 34g
  • Fiber: 2.7g
  • Sodium: 642mg
  • Cholesterol: 31mg

Go to Full Version of

Caraway-Bacon Potatoes Recipe