Potato and bacon pans

Name: Potato and bacon pans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g small new potatoes (triplets); 400 g young spinach; 1 Onion; 150 g Bacon cubes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Tomatoes; 20 g Butter or margarine; 20 g Flour; 300 ml Milk; 100 g Processed cheese (45% fat); 100 g grated gouda cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g small new potatoes (triplets)
400 g young spinach
1 Onion
150 g Bacon cubes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Tomatoes
20 g Butter or margarine
20 g Flour
300 ml Milk
100 g Processed cheese (45% fat)
100 g grated gouda cheese

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Wash spinach and drain very well. Peel and halve the onion and cut into fine cubes. Leave the diced bacon out in a pan or wide pot until the bacon is slightly crisp.
2
Drain the bacon cubes on kitchen paper. Fry the onion cubes in the bacon fat for 1-2 minutes, then add the spinach. Steam spinach for 2-3 minutes and season with salt, pepper and nutmeg. Put the spinach on a plate.
3
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Melt the fat in a saucepan. Stir in flour and sweat for 1-2 minutes. Add the milk while stirring. Then add processed cheese.
4
Simmer the sauce while stirring for about 1 minute. Season sauce with salt, pepper and nutmeg. Drain potatoes, rinse with cold water and peel. Divide the potatoes and spinach into 4 portion moulds.
5
Add tomato cubes and sauce and sprinkle with cheese. Bake the potatoes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown.