Christmas lunch, the most highly anticipated lunch of them all. We all do it differently, we all have our own little traditions and tricks but one thing we all know is – you just can’t beat it.
This week I made my Potato Gratin with Cheese and Bacon to accompany our roast and couldn’t help but think, why haven’t I made this as part of Christmas lunch before? Add cheese and bacon to pretty much anything and I am sold so this is a firm favourite for us. The girls tucked in too; it was clean plates all round so I thought I’d share this simple side dish as a blog post.
Potato Gratin with Cheese and Bacon
1kg potatoes (approx 5 large potatoes)
200ml double cream
4 cloves of garlic (crushed) or two teaspoons of lazy garlic
1/4 onion (red, white or spring – take your pick)
- Preheat your oven to gas mark 6/ 200 degrees C
- Start by peeling and thinly slicing your potatoes. Get them as evenly sized as possible so they cook through at the same pace. Slice your mushrooms.
- In a large saucepan add garlic to double cream. Allow it to simmer for 3-4 mins.
- Take off the heat and add in your potatoes and most of the mushrooms (keep some back for topping). Stir well until evenly coated.
- Pour the creamy mixture into a well greased oven proof dish. cover loosely with foil and bake for 50 mins.
- While your potatoes are in the oven cut up your bacon, onion and grate your cheese.
- Gently fry your bacon. You don’t want it too crispy as it’ll be cooked again.
- After 50 mins take your potatoes from the oven. Top with the bacon, remaining mushrooms, onion and cheese.
- Return to the oven for 10-15 mins or until the cheese is bubbling.
- AND SERVE!
This really is such a simple dish but it’s so rich and tasty. You can enjoy it as a side or even as a main with some salad on the side. It’s perfect for Christmas lunch or to accompany some left overs on Boxing Day, you could even change it up by topping with some left over Turkey!
Let me know if you try it out and check out more food posts here.