One of Mum’s favourites, though I’m not sure this a good name for this potato dish. It’s in my cookbook as Mum’s Layered Potatoes – a much better name I think. I usually double the recipe, with the exception of the Cream of Chicken Soup, as this is a great dish for entertaining a large number people and goes really well with summer barbeques or casseroles.

Layered Potato Savoury2_Page_1 cropped


Layered Potato Savoury2_Page_2 cropped


  • 3 potatoes sliced thinly
  • 315g tin of corn kernels (drained)
  • 2 rashers of bacon, finely chopped
  • 2 spring onions or 1 brown onion, chopped
  • 1 pkt Cream of Chicken Soup
  • ½ cup milk, ½ cup cream
  • ½ cup grated tasty cheese

Place half of potato over base of shallow ovenproof dish. Spread corn over potatoes. Place half of the bacon & spring onions over the corn mixture. Sprinkle half the Cream of Chicken Soup over the corn. Arrange remaining potato on top. Combine milk & cream, pour over potato. Cover dish and back at 180º for 30 mins. Uncover sprinkle with cheese and remaining bacon.Bake a further 30 minutes until golden and potato is cooked.

Serves 4


This is an absolute Smith family favourite.  Stored in large glass bottles and taken to many family events.  There was never any leftovers

.Nuts & Bolts


  • 1 small pkt of Nutra Grain
  • 1 pkt Cream of Chicken Soup
  • 1 pkt French Onion Soup
  • 500g salted peanuts
  • 1 dessertspoon curry powder
  • 1 dessertspoon dry mustard

Mix all ingredients. Add ½ cup warm oil.  Shake like hell. Seal in an airtight container. (Doesn’t Last)