Cheesy bacon & potato bake with steamed greens

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings people

Appliance/Function:

Bring a steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.

Wash and slice 800 g potato about 5mm thick. Add to the steamer pot of boiling water and cook for 10 minutes or until tender. Once cooked, transfer the potatoes to the prepared baking dish and spread out evenly. Reserve the steamer pot with water.

Meanwhile, peel and mince 2 cloves garlic. Peel and finely dice ½ brown onion. Grate 1 zucchini. Finely chop 200 g bacon. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the bacon for 5 minutes, until golden and crispy. Add the garlic, onion and zucchini and cook for 2 minutes. Add 2 tbsp flour and stir to combine. Gradually whisk in 1 cup milk and ½ cup water until smooth, then add 1 cube vegetable stock, 1 tbsp Italian herbs and grate in 100 g cheese (reserve some for the top). Bring to a gentle simmer and cook for 2-3 minutes or until thickened.
Tip: Stir frequently, ensuring it does not come to a boil as this could split the sauce.

Turn on the oven grill. Carefully pour the sauce over the potatoes in the baking dish so they're covered. Sprinkle over the reserved cheese. Grill for 3-5 minutes or until golden.

Meanwhile, bring the reserved steamer pot of water back to a boil - top up the water if needed. Cut 1 broccoli into small florets. Add the broccoli to the steamer pot of boiling water and cook for 8 minutes. When the broccoli has 4 minutes of cooking time remaining, add 2 cups peas. Season to taste with salt and pepper.

Divide the cheesy bacon and potato bake between plates and serve the steamed greens on the side.