Potato and bacon gratin
Rate this recipe

Must Login

Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
443
Fat
29g
Saturated Fat
16.4g
Carbs
37g
Sugars
2.6g
Protein
11g
Fibre
3.1g
Sodium
0.5g
Ingredients
1.25 kg potatoes, peeled and chopped
150 g rindless bacon rashers, finely chopped
0 Butter, at room temperature, to grease
250 ml double cream
80 ml milk
0 Large pinch of ground nutmeg
Method

 

1 Cook the potatoes in a saucepan of salted boiling water for 20 minutes or until tender. Drain. Set aside to cool completely.

2 Meanwhile, heat a non-stick frying pan over medium heat. Add the bacon and cook, stirring often, for three minutes or until golden. Transfer to a plate and set aside to cool.

3 Brush the base and side of a 28 x 16cm (base measurement) freezer-proof baking dish with butter to grease. Combine the cream, milk and nutmeg in a bowl. Thinly slice the potatoes.

4 Arrange one-third of the potato over the base of the dish. Season with salt and pepper. Sprinkle with half the bacon. Pour over one-third of the cream mixture. Continue layering with the remaining potato, bacon and cream mixture, finishing with cream mixture. Season with salt and pepper. Brush one side of a piece of foil, large enough to cover the dish, with butter to grease. Cover with the foil, butter-side down.

5 Preheat oven to 200°C/gas mark 6. Bake, covered, for 30 minutes. Uncover and bake for a further 25 minutes or until golden and serve.