Bacon Potato & Cheese Gratin
8 rashers smoked back bacon, cut into small strips
900g mix of sweet and regular potatoes, peeled & sliced thinly
115g baby spinach
100g strong, mature cheddar grated
bunch salad onions, sliced
200ml reduced fat creme fraiche
100ml vegetable stock
1tsp English mustard
4 tbsps breadcrumbs
Serves 4
Preparation & cooking time 65 mins
1. Heat the oven to 200°C, 180°C fan, gas mark 6.
2. Cook the bacon until starting to crisp.
3. In an ovenproof dish, layer a third of the potatoes and spinach. Scatter some cheese, half the salad onions & half the bacon on top. Layer with another third of the potatoes and spinach, more cheese (leaving some for the top) and the remaining salad onions and bacon. Finish with a layer of spinach and potatoes. Top with the remaining cheese.
4. Mix together the creme fraiche, stock and mustard and pour over the top.
5. Bake for at least 50 mins, covering towards the end if it looks like burning. About 10 mins before the end , scatter the breadcrumbs over.
6. Check that the potatoes are tender. Let it sit for at least 5 mins when it comes out of the oven before serving.
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