Bacon, Potato, Cauliflower & Thyme Gratin

Name: Bacon, Potato, Cauliflower & Thyme Gratin with Pear Salad & Almonds
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 90 g Diced Bacon; 1 Red Onion; 1 Pear; 1 packet Light Cooking Cream; 1 sachet All-American Spice Blend; 2 Garlic; 1 packet Flaked Almonds; 1 packet Parmesan Cheese; 1 packet Dijon Mustard; 2 Potato; 1 packet Panko Breadcrumbs; 1 packet Mixed Salad Leaves; 1 sachet Thyme; 1 Cauliflower; 1 sachet Vegetable Stock Powder

with Pear Salad & Almonds

Up to 180$ + Free Treats / Extras for Life

Tags:

Vegetarian

Allergens:

Milk

•Almond

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

90 g

Diced Bacon

(May be present: Soy, Milk.)

Red Onion

Pear

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

All-American Spice Blend

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Dijon Mustard

Potato

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Mixed Salad Leaves

1 sachet

Thyme

Cauliflower

1 sachet

Vegetable Stock Powder

Nutritional Values

Calories617 kcal

Energy (kJ)2580 kJ

Fat27.3 g

of which saturates13.5 g

Carbohydrate62.5 g

of which sugars21.7 g

Dietary Fibre13.1 g

Protein25.5 g

Sodium1570 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and cauliflower into bite-sized chunks. • Place veggies in a baking dish. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice red onion. • Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, the thyme, panko breadcrumbs (see ingredients). Season with pepper.

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Cook onion and bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add Dijon mustard, vegetable stock powder, light cooking cream and Parmesan cheese. Stir to combine. Season to taste.

• To baking dish with roasted veggies, pour over the creamy sauce. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-10 minutes.

• While the gratin is baking, thinly slice pear into wedges. • In a medium bowl, add a drizzle of balsamic vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat.

• Divide bacon, potato, cauliflower and sage gratin and the pear salad between plates. • Sprinkle with flaked almonds to serve. Enjoy!