Shane O'Connor

Broadcast Journalist | Food Lover | Funny(ish) | Sports Fan

Yummy Bacon and Cabbage Gratin :)

Here’s a nice hearty dish I made last week when I had a mate over for dinner, it’s a perfect dish for those dull rainy days(everyday in Ireland). I think I originally saw the recipe in Easy Food Magazine but I’m not 100% sure, this is my version which is a rough version of what I remember with a few bits added here and there. We had it on a dull Wednesday in front of the TV with a glass of red wine, could it be more perfect??

Ingredients:

1.5kg Potatoes, peeled and sliced

300ml Milk

250ml Cream

3 Garlic cloves, sliced

250g Pack of Smoked streaky rashers (approx 14 rashers)

3 Large tomatoes, sliced

1 Head of Savoy cabbage, shredded

Grated cheese

Pinch of Nutmeg

Salt and Black pepper

Olive oil

Directions:

1. Preheat the oven to 200 degreesĀ Celsius.

2. Pour the milk and cream into a saucepan and heat over a medium heat. Add the garlic, salt and pepper and stir until it begins to simmer. Add the slices of potato and cook until just tender, about 8 – 10 minutes. Once cooked stir in the nutmeg and set aside.

3. Heat some oil in a frying pan and fry the rashers until crispy. Remove from the pan and leave to drain on some kitchen paper.

4. Cook the cabbage in boiling water for 3 – 4 minutes until just cooked, drain and set aside.

5. In a large oven dish(or individual serving dishes) place a layer of the potatoes on the bottom of the dish then pour in approximately one-third of the milk mixture. Top the potatoes with a layer of bacon, then with a layer of tomato slices and then with a layer of cabbage. Repeat these layers again, potato, bacon, tomato and cabbage. Finally top all of this with the remaining potatoes and finish with grated cheese.

6. Bake in the oven for 25 – 30 minutes and serve. I served it with slices of fresh bread, toasted on a griddle pan and rubbed with a garlic clove.

Nom……

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This entry was posted on 18/07/2012 by in Foodie Bits and tagged , , , , , , , , , .
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