St. Patrick’s Day Potato, Bacon & Cabbage Gratin
|Sat Fat 9.9g||49%|
Heat the oven to 200c.
Parboil the potatoes for five minutes, drain 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.
500g sweetheart cabbage, shredded
220g shredded and cooked bacon or ham hock
1 clove of garlic
550 ml double cream
150g low fat cheddar
10g Parmesan, grated
1tbsp chopped parsley
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Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.