Bacon, Cheese and Onion Gratin for under £3

Martin Pilkington
|
0 Comments

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

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.