St. Patrick’s Day Potato, Bacon & Cabbage Gratin

Prep in:
10 mins
Cook in:
25 mins
Serves:
6
Per Serving %RI
KCAL 316 15%
Fat 16.6g 23%
Sat Fat 9.9g 49%
Sugars 6.1g 6%
Salt 1g 16%

Heat the oven to 200c.

Parboil the potatoes for five minutes then drain with a colander. Once cool, thinly slice the potatoes and set aside.

Wilt the cabbage, season well and stir in the ham hock.

Scald the cream, butter and garlic in a saucepan with a pinch of salt and pepper and set aside.

In a gratin dish, layer the potatoes, cheese, ham and cabbage, finish with a layer of potatoes and a sprinkle of cheddar, Parmesan and parsley.

Bake in the oven for 25 minutes until golden on top. 

Serve immediately.

Ingredients

600g Rooster Potatoes

500g savoy or green cabbage, shredded

100g shredded and cooked bacon or ham hock (fat trimmed/removed)

1 clove of garlic

200mls cooking cream

200mls low fat milk

1tbsp butter

20g breadcrumbs

100g cheddar

10g Parmesan, grated

1tbsp chopped parsley

600g Rooster Potatoes
500g savoy or green cabbage, shredded 100g shredded and cooked bacon or ham hock (fat trimmed/removed) 1 clove of garlic
200mls cooking cream 200mls low fat milk 1tbsp butter 20g breadcrumbs 100g cheddar 10g Parmesan, grated 1tbsp chopped parsley

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