Double Cheese, Bacon and Balsamic Onion Dauphinoise
with Apple and Rocket Salad
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
1 unit(s)
Red Onion
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Apple
40 grams
Wild Rocket
90 grams
British Smoked Bacon Lardons
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
½ tsp
Sugar for the Onions
¼ 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. Peel and slice the potatoes into 1cm thick rounds.
Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 10-12 mins.
Remove from the heat, then add half the balsamic vinegar and the sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.
Heat a drizzle of oil in the (now empty) pan used for the potatoes.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then add the garlic and mixed herbs. Cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, reserved potato water and half the grated hard Italian style cheese. Stir to combine, bring to the boil, then remove from the heat. Season to taste with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Lay half the cooked potato slices into an appropriately sized ovenproof dish. Top evenly with half the caramelised onion, then crumble over half the Greek style salad cheese. Pour over the creamy dauphinoise sauce, then add a layer of the remaining cooked potato slices.
To finish, top with the remaining caramelised onion, Greek style salad cheese and hard Italian style cheese.
Bake on the top shelf of your oven until golden brown and bubbling, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
In the meantime, quarter, core and thinly slice the apple (no need to peel).
In a large bowl, combine the remaining balsamic vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before you're ready to serve, add the rocket and apple to the dressing. Toss together.
When everything's ready, share your bacon, cheese and balsamic onion dauphinoise between your plates.
Serve with the apple salad alongside.
Enjoy!
Step 3 MOD: If you’ve chosen to add bacon lardons, add them to the pan before the garlic and mixed herbs. Stir-fry until golden, 4-5 mins, then add the garlic and mixed herbs and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
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