Syn Free Bacon, Onion and Potato Bake | Slimming World

This Slimming World Syn Free Bacon, Onion and Potato Bake reminds me of my childhood, where it was affectionately known as “Tin Of Praters”. Syn Free Bacon, Onion and Potato Bake is ridiculously easy to make. Seriously! We like an easy dinner, especially if we’ve had a full day of prepping and cooking.

Syn Free Bacon, Potato and onion Bake

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Syn Free Bacon, Potato and onion Bake

The last thing you want to do after cooking all day, is to cook more for yourself.

This Syn Free Bacon, Onion and Potato Bake differs ever so slightly to the one I remember as a kid. There was no cheese (boo-hiss) and I used to have it with a *lot* of ketchup.

Syn Free Bacon, Potato and onion Bake

You can still have this with ketchup if you prefer, but the combination of bacon and cheese is just too hard to resist!

Syn Free Bacon, Potato and onion Bake

Now, there isn’t much speed food in this Syn Free Bacon, Onion and Potato Bake so it’s really important that you serve it with some!

We went for our Syn free Buttery Carrot & Swede Mash, steamed savoy cabbage, and pickled red cabbage.

Syn Free Bacon, Onion and Potato Bake

They’re all side dishes that take no time at all to prepare & are the sort of veg that we have knocking round the fridge.

We usually make these for Sunday roast, and eat the left overs in the week. Here they come in handy!

Some of you love this Syn Free Bacon, Onion and Potato Bake recipe!

potato, bacon & onion bake-sw.tinkerblondie_
One of our Instagram followers @sw.tinkerblondie_ made this dish and loved it!
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Another of our Instagram followers @slimmingworldvickygalvin made this dish and loved it too!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

What do I need to make this Syn Free Bacon, Onion and Potato Bake

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We used a white enamel oven proof dish (which surprisingly has kept nice and clean, despite it being white!). You can grab one fromAmazon here.

How do I make this Syn Free Bacon, Onion and Potato Bake?

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Step 1

Pre heat the oven to 180°C

Step 2

Spread a layer of sliced onion on the bottom of an oven proof dish.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-2

Step 3

Arrange a layer of potato slices and bacon on top of the onions.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-2

Alternating a couple of slices and potato with a piece of bacon.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-2

Next add another layer of onions.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-2

Repeat until you have used up all the bacon and potatoes. You should have a couple of layers at least.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-2

Step 4

Pour the made up stock over the top, then season with a little salt and pepper.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-1-6

Spray the top with a little butter Frylight, then cover with foil and seal.

Step 5

Cook for an hour, then remove the foil and check that the potato is cooked. If not cover and return it to the oven for a bit longer.

When it is cooked sprinkle the cheese over the top.

Steps - How to make Syn Free Bacon, Onion and Potato Bake | Slimming World-1-7

Return to the oven for another 10 – 15 minutes or until the cheese has melted and is golden brown.

Syn Free Bacon, Potato and onion Bake

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free!

The Sunflower or Butter Oil flavours are ideal for this Syn Free Bacon, Onion and Potato Bake recipe.

Frylight Find Out More

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Want to see how easy this Syn Free Bacon, Onion and Potato Bake is to make? Watch the video!

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Syn Free Bacon, Onion and Potato Bake

Votes: 108
Rating: 4.01
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 10 minutes 75 minutes

Calories

WW

Slimming World 

415kcal 8

Smart Points (Flex/Freestyle)

Zero

Syns

Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon
INGREDIENTS
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INSTRUCTIONS
  1. Pre heat the oven to 180°C
  2. Spread a layer of sliced onion on the bottom of an oven proof dish
  3. Arrange a layer of potato slices and bacon on top of the onions, alternating a couple of slices and potato with a piece of bacon. Next add another layer of onions. Repeat until you have used up all the bacon and potatoes. You should have a couple of layers at least
  4. Pour the made up stock over the top, then season with a little salt and pepper. Spray the top with a little butter Frylight, then cover with foil and seal
  5. Cook for an hour, then remove the foil and check that the potato is cooked. If not cover and return it to the oven for a bit longer. When it is cooked sprinkle the cheese over the top, then return to the oven for another 10 - 15 minutes or until the cheese has melted and is golden brown

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

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  • You don't reproduce the recipe in full
133 Comments
    1. Hi Sue
      That sounds good! A good thing about this dish is you can have it as it is as a main meal, or you can have it as a side dish

  1. Made this today for my parents and family. Everyone said how nice it was. Put with pork steaks peppers mushrooms and tomatoes. Thank you for the inspiration x

    1. Hi Mandy
      It’s in the ingredients list. 1 Veg stock Cube or chicken stock cube made up with 200ml of boiling water

  2. Hi. This looks like a great meal to have on freezer. I think I would cook it, freeze? Then defrost and reheat adding cheese for last 10 mins. Or could I add cheese before freezing? Thank you very much.

    1. Hi Lou
      We’ve not tried freezing it, but I don’t see any reason why you would have any problems. I would probably add the cheese during reheating

  3. Is it only 40g of cheese for the whole tray or 40g per portion . Only asking as its not a lot of cheese for a tray for 4 portions , thanks Jane

    1. Hi Jane
      We use a very fine grater for cheese, so 40g goes a lot further. You could, of course, increase the amount of cheese you use, but sometimes we like to use our HEA up on milk for drinks etc so we kept it to 40g for the whole lot

  4. Just made this had spinach and mushrooms needed using up, so put bed of spinach in bottom and mixed in the mushrooms, can’t wait for it to bake and eat it!!

    1. Hi Katie
      You could do this recipe in the slow cooker, but the cheese topping won’t work in there. Let us know how you get on if you try it.

  5. Have tried it to day having at Asti get evening tonight at slimming, would it be easyer to par boil potatoes before layering x

    1. Hi Jackie
      You could par boil the potatoes but you will probably find they won’t absorb the stock and flavour as much as they would if you put them in raw

  6. Really enjoyed making it ,made it for a food taster at slimming world last night and it went down really well .

  7. Thank you for this recipe! It’s delicious. We had it with chicken and veg. Will be a new weekly addition to the menu in my house!

  8. Very yummy! I had this with broccoli and cauliflower and it’s delicious! Thank you for another great recipe 😁

    1. Hi Sue!
      We’re so glad that you’re enjoying the recipes. They’re all available on our website, http://www.pinchofnom.com
      By putting the recipes on the website, it’s easier to us to update the values in the event of a syn change with any of the ingredients.

  9. Tasted lovely. But……it was like a swimming pool in the dish i made it in. The stock hadn’t absorbed or anything 🙁

    1. Hi Jason
      The potatoes will have absorbed the stock as they cooked, so they’ll be full of flavour. There will be some stock that remains in the dish, but it’s important that the liquid doesn’t dry out whilst it bakes in the oven. Hope this helps.

    1. Hi Joy
      You could use sweet potato to make this dish, yes! Please be aware though, that sweet potato is not a speed food. It’s free, but not speed. 🙂

  10. What have I done wrong? After cooking for an hour & 25 mins the pots are still not cooked through and there’s loads of water in the bottom. Help!

  11. Your dish looks delicious. Cooking it tomorrow night. What else could I use instead of onions
    Not really that fond of onions. Thanks for great recipes

    1. Hi Henrietta
      The potatoes are an integral part of the dish really. They absorb a lot of the stock and complement the bacon perfectly! I’m sure you could make a casserole type dish with beef and speed veg, though. 🙂

    1. Hi Audrey
      The ingredients are all free, apart from the cheese. The recipe serves 4, but uses a quarter of your HEA for the cheese. (You could Syn the cheese if you preferred.)

  12. I’m in the middle of making this, my oven dish is not as wide but deeper. How much of the layers should the stock cover. Half way up? It should all be covered? Gone into panic mode 😂

    1. Hi Sam
      The stock will come approximately half way up the dish. Most of it will be absorbed by the potatoes during cooking. 🙂

  13. Made this tonight, consideraring it has everyday ingredients, nothing way out or stuff you have to go buy specially to make it, it tasted lovely so full of flavour, will definitely be making it again xx

  14. I would like to know why there’s options at the top , ie pasta, chicken etc, as I have clicked on “vegetarian” and there’s loads of meat and poultry recipes, a bit pointless

  15. Hi, I have diverticula disease and cant eat onion, garlic, sweet corn, baked beans, anything with seeds in it. Any ideas as to what i could use in place of the onion? Many thanks.

    1. Hi Vanessa
      You could try leeks? Are you able to use onion granules? You could add a tsp of those if you can tolerate them. If not, perhaps add herbs instead? I’m sorry to be a bit vague!

    1. Hi Petra
      You do need to slice the potatoes quite thinly, and it’s important to cover tightly with foil too, as this allows the potatoes to steam.

    1. Hi Margaret
      I tend to cook it for the recommended time still covered in foil, then uncover, add the cheese and cook until the cheese has browned on top.

  16. my stock didnt absorb. Dont know what i did wrong!! probably not enough potato. But drained it and added beaten egg and the cheese. Its beautiful! Lunch tomorrow and following day!! thank you

    1. Hi Charlotte
      It can depend on the variety of potato – try to go for a more ‘floury’ potato, rather than a waxy type. I agree though, totally delicious! 🙂

  17. I made this yesterday as a side dish for our Sunday dinner and it tastes so good…I kept going back for a sneaky taste and even finished it off not only for lunch but for tea too today. I will definitely be making this again (soon). Thank for this great recipe.

  18. I attempted to male this tonight it tasted amazing but when I went to serve it after 1hr and 15 mins in the oven the stock was still sitting quite heavily in the dish I presumed from the look of your pictures that the potatoes absorbed the stock and the potatoes that weren’t covered by the stock were still a bit tough but the ones on the bottom were lovely and soft can’t think what I could of done wrong

    1. Hi Natalie
      It can depend on the variety of potato – try to go for a more ‘floury’ potato, rather than a waxy type. You need to ensure the potatoes are thinly and evenly sliced and that the foil lid seals tightly so that potatoes steam in the stock. There will be some stock that remains in the dish.

    1. Hi Gemma
      We give full instructions about freezing/reheating further down the recipe card, after the ingredients and method. 🙂

  19. Think I may try this with sweet potatoes, leeks, onions and carrots in place of the bacon. Will go down VERY well with some fish I had planned for tonight 🙂 Thanks!

  20. Made this for tea this evening. It was good, but we had to drain lots of liquid before I could add the cheese. Any tips as to what went slightly wrong please?

    1. Hi Lynne
      Nothing’s gone wrong, there will still be unabsorbed stock in the dish at the end of cooking time. This liquid stops the potato from drying out. 🙂

  21. Hi I’m really struggling to print recipe. It just keeps saying copy of save link. Not giving me a print option in my fire or mobile devices. I’ve opened in web but it doesn’t appear just get a blank page. But get a print button now. Must be a simple way to print these tiaxxx

    1. Hi Tracy
      Could you please email hello@pinchofnom.com – tell us which device you’re using, and which browser (e.g. Chrome, Internet Explorer, Firefox). We know that there are a few ‘bugs’ in the system for printing, so the more information you can give us, the better! Many thanks 🙂

  22. Can you make this in slow cooker? Thinking it might be an easy meal to return home from work to if left in slow cooker?

    1. Hi Zoe
      You could do this recipe in the slow cooker, but the cheese topping won’t work in there. Let us know how you get on if you try it.

  23. Hi, when adding the stock do you cover the ingredients in total? I’m reducing the recipe by half and using a smaller dish so want to check before I either drown the ingredients or don’t use enough stock. 😆 Thanks.

    1. Hi Debbie
      In the ingredients list it says 200mls of stock. It should come about half way up the dish. By putting the foil over the dish the potatoes will absorb some of the stock and the liquid will also create steam. There will probably be some left in the dish, depending on how absorbent the potatoes are. 🙂

  24. I made this last time using Onion mixed with a leek, sweet potato, carrots in place of the Bacon, and a vegetable stock cube. Turned out to be so so yummy. I’m planning on making it exactly the same again tonight, using white skinned potatoes instead of sweet, and a chicken stock cube to go with some chicken breasts my fiance took out of the freezer last night.

    For the people who are struggling with cutting their potatoes thin enough, I would HIGHLY suggest investing in a Mandoline. It sliced my potatoes and carrots paper thin, which meant I was able to layer them up even more. Absolutely fantastic recipe, and has become a firm favourite in our home!

    1. Hi Dawn
      Thanks for getting in touch, and for the great tip about a mandolin! So glad you enjoyed the recipe! 🙂

  25. Cooking this tonight. Although I measure the stock and there is a little stock left at the bottom will that reduce when I take the foil off

    1. Hi Sue,
      You may have some stock left in the bottom of the dish – it will depend on how much is soaked up by the potatoes. Any leftover liquid is delicious spooned over vegetables as an accompaniment to the dish! 🙂

    1. Hi Katie
      Yes, you could make individual portions, you may need to adjust the cooking times slightly, but the potato will need that cooking time to absorb the stock and cook right through.

    1. Hi Linda
      The recipe is a Syn Free Bacon, Onion and Potato bake. As long as all visible fat is removed, lean bacon is syn free. 🙂

  26. I love to make this as its really tasty, but I always end up with too much liquid even though I stick to the recipe only adding 200ml of stock is this how it should be, thanks

    1. Hi Sarah
      It does depend on the variety of potato that you use, as some will absorb more of the stock than others. The recipe is supposed to have some stock remaining at the end of the cooking time to prevent the dish from drying out. It tastes fab spooned over vegetables. 🙂

  27. I always leave the potato skin in (after washing of course) for added fibre and vitamin B. This has become a popular family main/side. It’s best to use a potato suited for mashing, as the waxy (roasting) potatoes don’t absorb enough stock.

  28. Made this yesterday evening and it was so good! Will definitely be making again. Thanks for all the recipes. Am new to slimming world and this site has helped me so much. 🙂

  29. Have made this before and when the cheese mixes and melts with the remaining stock it is soooo good. I’m making it tonight but using spring greens and onions instead of bacon to see if it will make a nice veg version. Also going to use a little Parmesan instead of regular cheese as you don’t need as much to reduce syns. I’ve had my hex a for today!

    1. Hi Hazel
      Thanks for getting in touch, so glad you enjoyed this recipe! Quick and easy comfort food, but it tastes soooo good! I like to use pecorino as I prefer the flavour to parmesan. (You can have 30g pecorino as an HEA choice, too, when you haven’t already used your A choice! 😉)

    1. Hi Lynda
      So many dishes have regional nicknames! It’s really interesting to hear about them.
      Thanks for getting in touch. 🙂

    1. Hi Pearl
      When you join after Christmas, you’ll receive a new member pack, which contains your handbook and lots more information. Your consultant will introduce the plan and explain it to you in detail.
      HEA is a Healthy Extra A choice. The A choice is for a measured amount of cheese or milk to provide calcium. You also get a Healthy Extra B choice (HEB) which provides a specific amount of fibre. Hope that helps!

  30. Made it today, it was lovely apart form being far too salty. I didn’t add any salt, I used a low salt stock cube but it was still far too salty, I think it must have come from the bacon. Does anyone know where you can get reduced salt medallions please?

    1. Hi Cherrie
      Unsmoked bacon is often less salty, so it might be worth trying with unsmoked rather than smoked. Glad you enjoyed it, in spite of the salty bacon! 🙂

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