Blue Cheese, Cheddar and Bacon Gratin
with Apple Salad
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.
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
60 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
8.5 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
Utensils
Instructions
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 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, fry the garlic, 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.
Just before serving, toss the baby leaf salad and apple in the bowl of mustard dressing.
Share the potato gratin and apple salad between your plates.
Enjoy!
Explore Similar Recipes
