Potato, Bacon and Onion Hot Pot with Lovage

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Lovage is a lovely perennial herb to grow if you have a dampish climate. The leaves taste a little like celery but the plants are visually distinguished. The stalks can be candied like angelica.


  • lb (700 g) potatoes, peeled and sliced
  • 4 onions, sliced
  • ½ lb (225 g) streaky bacon, chopped
  • Sea salt and freshly ground black pepper
  • 1 pint (570 ml) béchamel sauce
  • Lovage leaves, chopped


Layer the potatoes and onions together with the bacon in a casserole dish with the seasoning.

Pour over the béchamel sauce with a few chopped leaves of lovage and bake for an hour at gas mark 6/400°F/200°C.

‘By the late 18th century potatoes had taken over from oats and barley as a staple diet because the land had been parcelled up into small acreage, not large enough to grow a cereal crop for a family, but large enough to grow sufficient potatoes to feed them after a fashion.’

Royal Irish Academy, 1834.

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