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Blue Cheese, Cheddar and Bacon Gratin
Blue Cheese, Cheddar and Bacon Gratin

Blue Cheese, Cheddar and Bacon Gratin

with Apple Salad

Recipe Development Team
Recipe Development TeamPublished on December 06, 2022

This Blue Cheese, Cheddar and Bacon Gratin is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Garlic Clove**

60

Mature Cheddar Cheese

(Contains: Milk)

60

British Smoked Bacon Lardons

150

Creme Fraiche

(Contains: Milk)

10

Chicken Stock Paste

30

Crumbled Blue Cheese

(Contains: Milk)

1

Apple

8.5

Wholegrain Mustard

(Contains: Mustard)

50

Baby Leaf Mix

Not included in your delivery

75

Reserved Potato Water

½

Sugar for the Dressing

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)743 kcal
Energy (kJ)3111 kJ
Fat50.4 g
of which saturates26.9 g
Carbohydrate53.6 g
of which sugars10.9 g
Protein24.9 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Large Saucepan
Colander
Small Bowl
Large Frying Pan
Baking Dish
Medium Bowl

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds.

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese. 

Cook the Bacon
2

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain the potatoes in a colander.

In the meantime, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then transfer to a small bowl and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Make the Creamy Sauce
3

Return bacon pan to medium-high heat. Once hot, fry the garlic in the bacon fat, 1 min.

Add the creme fraiche, chicken stock paste and reserved potato water to the pan.

Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Layer your Gratin
4

Lay the cooked potato slices in layers in an appropriately sized dish, scattering a handful of Cheddar cheese between each layer, then pour over the creamy sauce.

Sprinkle the blue cheese and bacon evenly over the top.

Bake your gratin on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Salad Time
5

Meanwhile, quarter, core and thinly slice the apple (no need to peel).

In a medium bowl, combine the wholegrain mustard, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir to combine. TIP: Add a splash of hot water to loosen if needed.

Finish and Serve
6

Just before you're ready to serve, toss the baby leaf salad and apple in the bowl of mustard dressing.

Slice your potato gratin into portions and share between your plates.

Serve with your apple salad alongside.

Enjoy!

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