West country gratin

Name: West country gratin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European
Ingredients: 250g/9oz potatoes, peeled and cut into 2.5cm/1in cubes; 2 carrots, peeled and sliced into 7.5mm/⅜in thick rounds; 50g/1¾oz butter; 1 leek, trimmed, cleaned and thinly sliced; 200g/7oz bacon pieces/diced bacon, larger pieces cut into cubes; 50g/1¾oz plain flour; 200ml/7fl oz apple juice; 300ml/10½ml milk; salt and black pepper; 1 bunch fresh thyme, leaves picked; 2 tbsp olive oil

6 steps

Prep:30minCook:30min

This lighter version of a potato gratin is a meal in itself but would also work wonderfully with pork. This is designed to be a low cost recipe.

Updated at: Wed, 16 Aug 2023 21:04:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories570.5 kcal (29%)

Total Fat33.1 g (47%)

Carbs48.3 g (19%)

Sugars10.8 g (12%)

Protein21.9 g (44%)

Sodium1136.5 mg (57%)

Fiber8.7 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gpotatoes

peeled and cut into 2.5cm/1 cubes

2carrots

peeled and sliced into 7.5mm/ 3/8in thick rounds

50gbutter

1leek

trimmed, cleaned and thinly sliced

200gbacon pieces

larger pieces cut into cubes

50gplain flour

200mlapple juice

300mlmilk

salt

black pepper

1 bunchfresh thyme

leaves picked

2 Tbspolive oil

Instructions

Step 1

In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain.

Step 2

Meanwhile, heat a large saucepan over a medium heat. Add the butter and, once melted, gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown.

Step 3

Preheat the grill to hot.

Step 4

Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes.

Step 5

Add the cooked potatoes and carrots to the pan and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste.

Step 6

Tip into a medium ovenproof baking dish (approximately 28x22cm/11x8½in in size). Sprinkle generously with fresh thyme leaves and a drizzle of olive oil. Place under the preheated grill for 10 minutes, or until golden and piping hot.

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