So it’s another “fridge forage” lunch, this time using up a couple of courgettes and potatoes that needed eating. It’s fast and easy and you can play around with the ingredients (obviously leave out the bacon for a vegetarian option). Really nice comfort food for a cold rainy November day.
Ingredients and instructions below…
- 2 medium courgettes, thinly sliced
- 1 large potato, mandonlin
- 1 small onion, mandonlin
- 125 grams chopped bacon
- 6 cloves garlic
- 1 cup milk
- 2 cups grated cheese
- salt and pepper
- olive oil
Preheat oven to 200ºC (180cº fan).
Slice the courgettes and let sit for awhile in a paper towel lined colander to remove excess moisture. Thinly slice the potato and onion with a mandonlin and layer in a baking pan, toss with olive oil and season with salt and pepper. Layer the courgette slices on top and pour in the milk. Top with the grated cheese and bake for 30 minutes (check after 15 minutes and perhaps turn the pan around so the cheese browns evenly).
Meanwhile, sauté bacon and garlic until crips. Set aside.
After 30 minutes top with the garic and bacon, turn the oven off, and give it another five minutes in the oven. Let cool and rest for 10-15 minutes before serving.
