St. Patrick’s Day warming family potato gratin with bacon and cabbage

0
2320
spring chicken

Serves 6


600g Rooster potatoes

1 tbsp butter

500g cabbage, finely sliced

220g leftover cooked bacon joint, torn

550ml double cream

1 garlic clove, crushed

20g breadcrumbs

150g low-fat Cheddar

10g Parmesan, grated

1 tbsp parsley, chopped


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Parboil the potatoes for five minutes, then drain and slice into thin rounds.
  2. Heat a bit of the butter in a pan over a medium heat and cook the cabbage for a few minutes until wilted. Season well, then stir in the torn bacon.
  3. Heat the cream, garlic and remaining butter in a saucepan over a medium-low heat for a few minutes until bubbles start to appear at the sides of the pan. Season and set aside.
  4. In a baking dish, layer the potatoes, cheese, bacon and cabbage, finishing with a layer of potatoes and a sprinkle of Cheddar, Parmesan and parsley.
  5. Bake in the oven for 25 minutes until golden on top. Serve immediately.

Per Serving: 447kcals, 24.3g fat (14.8g saturated), 28.7g carbs (4.8g sugars), 26.7g protein, 3.1g fibre, 1.04g sodium

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