Bacon, Cheese and Onion Gratin for under £3
This recipe was part of a series of recipes all of which could all be made for around £3. A flourish, not to the dish itself which should be kept simple, but serve with is a slice of good bread to dip the oniony juices up (otherwise use a spoon – please don’t waste them). A glass of robust red is perfect to accompany this too.
Ingredients
- 335 g `cooking' bacon in small dice
- 3 medium onions sliced thinly
- 2 cloves garlic sliced thinly
- 1 kg potatoes
- 750 ml milk
- 2 tbsp oil
- 50 g butter
- 50 g cheddar or similar, grated
- 11.8 oz `cooking' bacon in small dice
- 3 medium onions sliced thinly
- 2 cloves garlic sliced thinly
- 2.2 lbs potatoes
- 26.4 fl oz milk
- 2 tbsp oil
- 1.8 oz butter
- 1.8 oz cheddar or similar, grated
- 11.8 oz `cooking' bacon in small dice
- 3 medium onions sliced thinly
- 2 cloves garlic sliced thinly
- 2.2 lbs potatoes
- 3.2 cups milk
- 2 tbsp oil
- 1.8 oz butter
- 1.8 oz cheddar or similar, grated
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Pre-heat the oven to 180 degrees. Peel the spuds and cut them into slices about 3mm thick. Drop these all together into a big pan of water at the boil and cook for no more than 3 minutes, then drain them.
- In a frying pan over a medium heat cook the onions and bacon together in the oil for about 5 minutes to soften the onion and colour the bacon, adding the garlic for the last minute.
- Seasoning lightly with salt and pepper as you go put half the onion and bacon mix in the bottom of a flat gratin dish; cover with half the potato slices, roughly overlapping; then another layer using the rest of the bacon and onions; then the last of the potato slices.
- Top with the grated cheese and the butter cut into little dice, then pour over the milk (you can warm it briefly in the microwave to give it a start) which should come almost up to the top - you want a bit of potato and all the cheese to be above the milk.
- Put the gratin dish (best to have it within a big roasting dish in case of spills) in the pre-heated oven, and start checking it after 30 minutes - the cooking time depends on numerous factors, but it's very forgiving. It's ready when the cheese is melted and browning, and the potatoes accept the tip of a knife easily.
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