Protein-Packed Cheesy Lemon Pepper Lupin & Potato Bake
Forget everything you think you know about potato bake.This hearty, flavour-packed version takes a family favouriteto a whole new level. Layers of tender potato, smoky bacon, spring onions andmelted cheese are baked in a creamy savoury custard, then finished with acrunchy Lemon Pepper Lupin topping that steals the show.The lupin crumb adds a delicious golden crunch whileboosting the protein content, making this comfort-food classic a little morenutritious without sacrificing any of the flavour.It's the kind of dish that disappears quickly at the dinnertable, works beautifully as leftovers, and is just as good tucked intolunchboxes the next day.My advice? Make a double batch. Everyone will be coming backfor seconds.
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Ingredients
Potato Bake
- 700 g potatoes peeled and thinly sliced by hand or using a mandolin
- 100 g bacon shortcut - diced
- ½ red onion small - finely diced
- 2 spring onions finely sliced
- 100 g light tasty cheese grated
- 30 g parmesan cheese grated
- 250 ml light evaporated milk
- 2 eggs
- ½ cup Lupin Lemon Pepper Crumb Mix
- Freshly cracked black pepper to taste
Crunchy Lupin Topping
- 2 tbsp Lupin Lemon Pepper Crumb Mix
- 1 tbsp parmesan cheese grated
- 30 g light tasty cheese grated
- Pinch salt & pepper
Instructions
- Preheat oven to 180°C fan-forced.
- Lightly oil spray a 20cm square baking dish or line with baking paper.
- In a non-stick frying pan, cook the bacon and red onion until the bacon is lightly golden and the onion has softened. Set aside.100 g bacon, ½ red onion
- In a large jug, whisk together the evaporated milk, eggs, Lupin Lemon Pepper Crumb Mix, parmesan cheese, cracked black pepper and a pinch of salt.30 g parmesan cheese, 250 ml light evaporated milk, 2 eggs, ½ cup Lupin Lemon Pepper Crumb Mix, Freshly cracked black pepper
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish700 g potatoes
- Scatter over half of the bacon mixture, half the spring onions and half the grated tasty cheese. Pour over half of the milk mixture.2 spring onions
- Repeat with the remaining potatoes, bacon mixture, spring onions and cheese. Pour the remaining milk mixture evenly over the top, gently pressing the potatoes down so they are mostly submerged.100 g light tasty cheese
- Cover tightly with foil and bake for 50 minutes, then Remove the foil.
- Combine the topping ingredients and sprinkle evenly over the bake. Lightly spray with olive oil and return to the oven.2 tbsp Lupin Lemon Pepper Crumb Mix, 1 tbsp parmesan cheese, 30 g light tasty cheese, Pinch salt & pepper
- Bake for a further 20-25 minutes, or until the potatoes are tender and the topping is golden and crunchy. Allow to rest for 10-15 minutes before serving.
Notes
Serving Suggestions
- Serve hot alongside grilled chicken, steak or fish.
- Enjoy cold in lunchboxes the next day.
- Cut into squares and reheat for breakfast, topped with a perfectly poached egg.
Nutrition
Calories: 432kcalCarbohydrates: 29gProtein: 23gFat: 10gSaturated Fat: 5gSodium: 558mgFiber: 7gSugar: 8g
