Emily’s Vegetable & Bacon Gratin

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A meal in its own right!  Layers of thinly sliced potato, smoky bacon, mushroom and leeks, slowly roasted in delicious  herby stock, all the flavours infuse together, with a crispy crunchy topping.  So simple and easy to do, this recipe is perfect for a lazy day!

Brilliant on its own as a meal, or as a luxury side dish to accompany a steak or to posh up a traditional roast, this is a family winner!

 

We had ours simply served with asparagus and broccoli!  For toddlers its great with baked beans too!

Step by step photos and video included.

Ingredients

Serves 4 as a side dish    –  Takes approximately 1 hour 20 mins (depending on your oven)

  • 5 Rashes of good quality bacon, thinly sliced
  • 3 large potatoes, thinly sliced
  • 1/2 large leek, thinly sliced
  • 6 mushrooms, thinly sliced
  • 1 pint of good quality stock (if using stock cubes use 2 or 3)
  • 1 tbsp. of mixed herbs
  • Salt & pepper, sprinkled between the layers

(I made a second batch and froze it, which is why there are more quantities of food in the picture and video)

Lets get Cooking

Pre heat the oven to 180 degrees

I have used a medium sized gratin dish, this recipe can be made much bigger, as long as you keep layering up the potato and just keep adding more bacon, leeks etc., you don’t have too be to precise.  It also freezes well.

First of all chop/slice up the potato, if you have a mandolin use this as it makes it much easier, as you are slicing, place them into a large bowl of cold water.  (This stops the potatoes from going brown)

Then chop or slice the bacon, mushrooms and leeks, leave to one side.

 

Take the gratin/casserole dish, start the layering process with the potatoes, make sure that the potatoes overlap one another.  Once the layer is complete, sprinkle the leeks, bacon and mushroom over the potatoes, then repeat the process adding at little salt and pepper and mixed herbs as well over each potato layer.

Once the dish is full, top  up with hot stock mixture, it should just reach the very top of the potatoes, but not over the top as it will bubble over otherwise. Wrap the dish with foil, be careful not to pack it too tightly on the top layer of potatoes as it will stick to them whilst cooking.  Place in the oven for 1 hour.

 

After an hour take off the foil and place back into the oven to finish cooking and brown, I put mine back into the oven for 20 more minutes.

(Depending of the thickness of the potato will determine how long it takes to bake in the oven.  You may need it to go in longer.  Test the potatoes with a knife to check that they are cooked all the way through.  If the potatoes are browning too much, just replace the foil back over to stop them from burning).

Serve and enjoy, this is delicious as it is served with crusty bread to dip in the delicious juices, with a side of broccoli and asparagus.

Enjoy

Emily x

VIDEO BELOW

 

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4 thoughts on “Emily’s Vegetable & Bacon Gratin

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