Cheesy Bacon & Potato Bake with Steamed Greens
Author: Melanie Koch

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings people

Appliance/Function:

• Combi Steam oven

• Induction Cooktop

Preheat your Combi Steam oven to 200 °C fan bake and level 3 or 60% steam. Spray a large baking dish with oil spray.

Wash and slice 800 g potatoes about 5mm thick. Transfer the potatoes to the prepared baking dish and spread them out evenly. Set aside. Finely chop 200 g bacon. Peel and mince 2 cloves garlic. Peel and finely dice ½ brown onion. Grate 1 zucchini.

Heat 1 tbsp olive oil in a large deep 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. 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.

Carefully pour the sauce over the potatoes in the baking dish so they're covered. Place on shelf level 2 in the preheated Combi Steam oven and bake for 1 hour. Remove from the oven and sprinkle over the reserved cheese. Adjust the oven function to fan grill. Place the potatoes back in the Combi Steam oven and grill for 3-5 minutes or until the cheese is melted and golden.

While the potatoes are baking, cut 1 broccoli into small florets. Place the broccoli and 2 cups peas into a perforated steam container. When the potato bake is finished cooking, remove it from the oven and set aside to cool. Adjust the oven function to 100% steam. Add the broccoli and peas to the preheated combi steam oven and cook for 4-8 minutes until cooked to your liking. Season to taste with salt and pepper.

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