Creamy Pesto, Bacon and Sweet Potato Gratin
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Creamy Pesto, Bacon and Sweet Potato Gratin

Creamy Pesto, Bacon and Sweet Potato Gratin

with Roasted Tomatoes and Baby Leaf Salad

Allergens:
Cereals containing gluten
Milk
Celery
Egg
Sulphites

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.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Sweet Potato

450 grams

Potatoes

3 unit(s)

Garlic Clove

2 unit(s)

Medium Tomato

25 grams

Breadcrumbs

(Contains Cereals containing gluten)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams

Pesto

(Contains Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

Bacon Lardons

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3905 kJ
Energy (kcal)933 kcal
Fat49.9 g
of which saturates23.6 g
Carbohydrate97 g
of which sugars19.1 g
Protein27.5 g
Salt3.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Peeler
Knife
Large Saucepan
Large Frying Pan
Oven dish
Colander
Small Bowl
Baking Tray

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil.

Peel and slice the sweet potato and white potatoes into 1cm thick rounds. 

Once boiling, add both types of potato to the water and simmer until just tender, 8-12 mins.

In the meantime, peel and grate the garlic (or use a garlic press). Halve the tomatoes. 

2

In a small bowl, combine the breadcrumbs with the oil for the breadcrumbs (see pantry for amount). Season with salt and pepper. Set aside. 

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Next, stir in half the garlic and cook until fragrant, 1 min. 

Stir in the creme fraiche, veg stock paste, grated hard Italian style cheese and water for the sauce (see pantry for amount). Bring to the boil, then remove from the heat.

3

Stir the pesto through the sauce, then taste and season with salt and pepper if needed.  

Once ready, drain the potatoes in a colander and place them in layers in an appropriately sized ovenproof dish. Pour over the creamy pesto sauce.

Sprinkle the crumbs evenly over the creamy potatoes. 

4

Pop the dish onto one side of a large baking tray, then lay the tomato halves onto the other side, cut-side up.

Spread the tomatoes with the remaining garlic, then season with salt and pepper. 

5

Bake on the top shelf of your oven until the gratin is golden brown and bubbling and the tomatoes have softened, 15-20 mins.

6

When everything's ready, share the creamy pesto gratin between your plates. 

Serve the roasted tomatoes and salad alongside, drizzling the balsamic glaze over the salad leaves to finish.

Enjoy! 

7

Step 2 MOD: If you’ve chosen to add bacon, add it to the pan before the garlic. Stir-fry until golden, 4-5 mins, then add the garlic and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.