Jersey Royal and bacon gratin
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 shallotssliced
- 1 tbsp vegetable oil
- 6 rashers streaky baconfinely chopped
- 750g Jersey Royals
- 250ml whipping cream
- 1 clove garlic
- 1 bay leaf
- 1½ tsp Dijon mustard
Nutrition:
- kcal504
- fat36.4g
- saturates18.8g
- carbs30g
- fibre3.7g
- protein12.3g
- salt1.5g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Fry the shallots in 1 tbsp of oil until they soften and start to look translucent, add the bacon and turn up the heat a little to brown the bacon and lightly brown the shallots.
step 2
Rub the potatoes all over to get rid of any flaky skin and halve them (quarter them if they’re very big). Bring them to a simmer in a pan of boiling water and cook them for 2 minutes, drain well.
step 3
Meanwhile bring the cream, garlic and bay leaf to a simmer. Take the pan off the heat, stir in the mustard and season well. Tip the potatoes and shallot mixture into a small, deep baking dish, you want them piled up rather than spread out. Give them a stir, then strain over the cream, discarding the garlic but putting the bay leaf back into the dish. Cover with foil and cook for 20 minutes then take off the foil and cook until the top browns, about 10 minutes. Rest for 10 minutes before you eat it.
