Blue Cheese, Cheddar and Double Bacon Gratin

Name: Blue Cheese, Cheddar and Double Bacon Gratin with Apple Salad
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 450 grams Potatoes; 1 unit(s) Garlic Clove; 30 grams Mature Cheddar Cheese; 120 grams British Smoked Bacon Lardons; 150 grams Creme Fraiche; 10 grams Chicken Stock Paste; 30 grams Crumbled Blue Cheese; 1 unit(s) Apple; 5 grams Wholegrain Mustard; 50 grams Baby Leaf Mix; 75 milliliter(s) Reserved Potato Water; ½ tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Apple Salad

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Originating from French cuisine, a gratin can be made of any ingredient that's baked in a creamy sauce until golden, however most of us know the potato version. This cheesy and comforting dish is perfect for autumn.

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 grams

Potatoes

1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

120 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

30 grams

Crumbled Blue Cheese

(Contains: Milk)

1 unit(s)

Apple

5 grams

Wholegrain Mustard

(Contains: Mustard)

50 grams

Baby Leaf Mix

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3324 kJ

Energy (kcal)794 kcal

Fat50.8 g

of which saturates25.5 g

Carbohydrate57.2 g

of which sugars10.3 g

Dietary Fibre6.2 g

Protein25.3 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Grater

•Colander

•Large Saucepan

•Bowl

•Pan

•Oven dish

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.

Once boiling, add the potato slices to your pan of water and simmer until you can easily slip a knife through, 10-12 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 the frying pan and bacon fat to medium-high heat. Once hot, add the garlic and fry for 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 ovenproof dish, scattering a handful of Cheddar cheese between each layer, then pour over the creamy sauce.

Sprinkle the blue cheese and cooked 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 (see ingredients for amount), sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir to combine.