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.

PRINT RECIPE

Course Dinner, Lunch, Side Dish

Servings

Calories 432 kcal

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 dish
700 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