Bacon, Potato, Cauliflower & Thyme Gratin

Name: Bacon, Potato, Cauliflower & Thyme Gratin with Pear Salad & Almonds
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet All-American Spice Blend; 1 Red Onion; 1 packet Flaked Almonds; 1 Pear; 2 Potato; 1 packet Light Cooking Cream; 1 packet Panko Breadcrumbs; 2 Garlic; Vegetable Stock Pot; 1 sachet Thyme; 1 Cauliflower; 1 packet Parmesan Cheese; 1 packet Dijon Mustard; 90 g Diced Bacon; 20 g butter; 1 drizzle balsamic vinegar; 1 drizzle olive oil

with Pear Salad & Almonds

Get up to $200 off!

When you top roast bacon, potato and cauliflower with a Dijon and Parmesan-laced cream sauce, you can't go wrong. Add the finishing touch with a thyme-panko crust, plus a simple pear salad for a touch of sweetness and tang.

Tags:

Low Calorie

•Vegetarian

Allergens:

Almond

•Milk

•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

1 packet

Mixed Salad Leaves

1 sachet

All-American Spice Blend

Red Onion

1 packet

Flaked Almonds

Pear

Potato

1 packet

Light Cooking Cream

1 packet

Panko Breadcrumbs

Garlic

Vegetable Stock Pot

1 sachet

Thyme

Cauliflower

1 packet

Parmesan Cheese

1 packet

Dijon Mustard

90 g

Diced Bacon

Not included in your delivery

20 g

butter

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutritional Values

Calories732 kcal

Energy (kJ)3060 kJ

Fat40.1 g

of which saturates19.8 g

Carbohydrate62.8 g

of which sugars22 g

Dietary Fibre13.1 g

Protein25.6 g

Sodium1580 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

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 and season to taste with a generous pinch of salt and pepper. • Toss to coat, then roast until tender, 20-25 minutes. TIP: If your baking dish is crowded, divide the veggies between two dishes.

• Meanwhile, thinly slice red onion. • Finely chop garlic. • Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme and 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 bacon and onion, 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 (see ingredients), light cooking cream and Parmesan cheese. Stir to combine. Season to taste.

• To the 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 second medium bowl, add a drizzle of balsamic vinegar and olive oil. Season to taste, then add pear and mixed salad leaves. Toss to coat.

• Divide bacon, potato, cauliflower and thyme gratin and pear salad between plates to serve. Enjoy!