Yumi’s Garlic Dip Potato Bake


Endless Possibilities with Yumi’s Traditional Garlic

Serves 4-6


750g baby potatoes, washed
100g streaky bacon, finely chopped
1 small brown onion, finely chopped
50g butter
50g plain flour
500ml milk
1 x 200g tub Yumi’s Garlic Dip
½ cup each grated mozzarella and parmesan cheese
Sea salt and freshly cracked black pepper


  1. Preheat a fan-forced oven to 180ºC.
  2. Use a mandolin to carefully slice the potatoes very thinly.  Arrange the potato slices vertically, in a spiral arrangement in an oven-safe bowl or pan.
  3. Place chopped bacon into a cold frypan over medium heat.  Fry 2-3 mins then add onion and fry until the onion is soft and the bacon is crispy.  Sprinkle over the potatoes, pressing some of the mixture between the slices.
  4. In a medium saucepan heat butter over medium heat until melted.  Add flour and whisk together, continuing to fry until pale golden in colour.  Gradually add the milk, whisking constantly, until all the milk has incorporated then add Yumi’s Garlic Dip and whisk to combine.  Bring to the boil then reduce heat to low and allow to simmer for 3-4 mins until thickened.  Season to taste.
  5. Pour the sauce over the potato arrangement then sprinkle the cheeses over the top.  Cover with foil and bake for 45 mins, then remove foil and bake for a further 15 mins or until golden on top.
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