Recipe:Bacon and cheese pan potato gratin

Another go-to dish in our house is my pan potato gratin. It takes a bit of prep if you don’t have a food processor but it creates such a yummy comforting dish that its well worth it. You can also make it in the oven, both methods are below so pick whichever best suits you.

Serves 2

Ingredients:

  • 3 rashers of bacon (I prefer smoked but either smoked or unsmoked works fine)
  • 80g cheddar cheese
  • 1/2 tsp garlic puree (you could use 1 crushed clove of garlic or 1/2 tsp garlic powder instead if you like)
  • 100ml double cream
  • 150ml water/milk
  • 4 medium sized potatoes
  • Freshly ground black pepper to taste

Method:

  1. Peel the potatoes and thinly slice ( do this whatever method you have, you could do it in a food processor, by hand or using a mandolin). Lay the potatoes in to a steamer basket and cook for 10 mins ( alternatively put in to a pan of boiling water for 5-10 mins until just cooked).
  2. Meanwhile, chop the bacon in to roughly 0.5cm cubed pieces (please don’t be exact, this is really just a guide!). Put in to a medium/large frying pan on a low/medium heat to cook gently while you prep everything else.
  3. Grate the cheddar cheese.
  4. Mix the double cream with the milk/water
  5. Add the garlic in to the pan with the bacon and cook for a few minutes. Remove the bacon and garlic from the pan.
  6. In the frying pan you were using layer up the ingredients:
    1. Bacon
    2. Cheese
    3. Potato
    4. Black pepper
    5. Cream
  7. Repeat until you run out of ingredients, I usually manage about 3 layers. If you have any cheese left over, pop it on the top.
  8. Put a lid on the pan and cook on a low heat for 10 mins until the cheese has melted and the cream is bubbling.
  9. Serve with veg of your choice (we usually serve with sweetcorn)

Alternative Method:

I know this recipe is called pan potato gratin but it can be cooked in the oven if you prefer. Just follow these simple steps!

  1. Preheat the oven to 170C.
  2. Chop the bacon in to roughly 0.5cm cubed pieces (please don’t be exact, this is really just a guide!). Put in to a medium/large frying pan on a low/medium heat to cook gently while you prep everything else.
  3. Peel the potatoes and thinly slice ( do this whatever method you have, you could do it in a food processor, by hand or using a mandolin).
  4. Grate the cheddar cheese.
  5. Mix the double cream with the milk/water
  6. Add the garlic in to the pan with the bacon and cook for a few minutes.
  7. In an ovenproof dish layer up the ingredients:
    1. Bacon
    2. Cheese
    3. Potato
    4. Black pepper
    5. Cream
  8. Repeat until you run out of ingredients, I usually manage about 3 layers. If you have any cheese left over, pop it on the top.
  9. Cover with foil so the top doesn’t get too crispy and cook for about an 50mins.
  10. Remove the foil and continue to cook for a further 10mins to let the top brown just a little.
  11. Serve with veg of your choice.

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