Name: Cheesy bacon and potato bakes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 20 gram butter, at room temperature, plus 30g extra; 1/4 cup packaged dried breadcrumbs; 350 gram potato, peeled, chopped; 1/2 cup diced bacon; 1/4 cup plain flour; 3/4 cup milk; 1/2 cup grated cheddar cheese; 2 tablespoon finely chopped chives; 4 eggs, at room temperature, separated; 1/3 cup sour cream; salad leaves, to serve

Cheesy bacon and potato bakes

Create these delicious cheese and bacon potato bakes for your family. Packed full of flavour, they are great served straight out of the oven with a dollop of sour cream.

Serves 4

Prep

15M

Cook

40M

Total

55M

Ingredients

20 gram butter, at room temperature, plus 30g extra

1/4 cup packaged dried breadcrumbs

350 gram potato, peeled, chopped

1/2 cup diced bacon

1/4 cup plain flour

3/4 cup milk

1/2 cup grated cheddar cheese

2 tablespoon finely chopped chives

4 eggs, at room temperature, separated

1/3 cup sour cream

salad leaves, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Liberally grease 4 x 1-cup ramekins or ovenproof dishes with butter. Sprinkle breadcrumbs over base and sides. Tip out excess. Place ramekins on a baking tray. Chill until required.

2.Place potato into a saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain; transfer to a heatproof bowl. Mash until smooth.

3.Melt extra butter in a saucepan over moderate heat until foaming. Add bacon; cook and stir for 3 minutes or until browned and cooked. Using a slotted spoon, transfer half the bacon to paper towels; set aside. Add flour to pan; cook and stir for 1 minute. Remove from heat; gradually whisk in milk until mixture is smooth. Return to heat; cook, stirring until sauce boils and thickens. Pour sauce over mashed potato in bowl; stir to combine. Stir in cheese, half the chives and egg yolks until well combined.

4.Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gently fold, in 2 batches, into potato mixture. Spoon mixture equally into prepared ramekins. Level surface. Bake for 20 minutes or until puffed and golden. Top with sour cream, reserved bacon and remaining chives. Serve with salad.

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