Crunchy cheese, potato and onion bake

Sometimes, all you need is potatoes and cheese to make life seem a little brighter. This is a riff on my sister-in-law Jenny Corry’s famous cheesy potatoes (I aspire to make them as well as she can). If you’ve got cold leftover roast potatoes, feel free to use them instead.

Ingredients

5 Tbsp	Olive oil
3 large	Onions, peeled and sliced thinly (Main)
8 large	Agria potatoes, scrubbed and cut into large chunks (Main)
200 g	Spinach, washed and roughly chopped
150 g	Streaky bacon, diced
2 cups	Grated tasty cheese

Directions

1. Heat the oven to 200C. Put 3 Tablespoons of the olive oil and the sliced onions in a roasting dish and toss well. Bake in the oven for 20 minutes while you're getting the potatoes ready.
2. While the onions are cooking, cook the potatoes in boiling salted water for 15 minutes, until just about falling apart when prodded with a fork. Drop the spinach into the pot and cook for two minutes, then tip the whole thing into a colander and leave to drain.
3. Remove the onions from the onion and take most of them out of the dish. Layer some potatoes and spinach on top, crushing the potatoes with a fork, followed by some grated cheese and bacon. Repeat these layers, ending with cheese and bacon. Season well with lots of black pepper, drizzle over the remaining olive oil and bake in the oven for 40 minutes, until everything is crunchy. Eat with some hot mustard and cold beer.

See more of Lucy's winter one-dish dinners

• Tuna, caper and lemon risotto
• Braised lamb with white beans and rosemary