Blue Cheese, Cheddar and Bacon Gratin
with Apple Salad
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!
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.
Ingredients
450
Potatoes
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
60
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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
