Bacon, Potato, Cauliflower & Thyme Gratin

Name: Bacon, Potato, Cauliflower & Thyme Gratin with Garden Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 1 Red Onion; 1 packet Light Cooking Cream; 2 Garlic; 1 packet Flaked Almonds; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 packet Dijon Mustard; 2 Potato; 1 packet Panko Breadcrumbs; 90 g Diced Bacon; 1 sachet Thyme; 1 Cauliflower

with Garden Salad

Up to 180$ + Free Treats / Extras for Life

When you top roast 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.

Due to local availability, we’ve replaced the pear with snacking tomatoes, which may be a little different to what’s pictured. You may also see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.

Tags:

Veggie

Allergens:

Milk

•Almond

•Wheat

•Gluten

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

Red Onion

1 packet

Light Cooking Cream

(Contains: Milk;)

Garlic

1 packet

Flaked Almonds

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

1 packet

Snacking Tomatoes

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Dijon Mustard

Potato

1 packet

Panko Breadcrumbs

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

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Thyme

Cauliflower

Nutritional Values

Calories572 kcal

Energy (kJ)2390 kJ

Fat26.9 g

of which saturates13.3 g

Carbohydrate52.8 g

of which sugars14.1 g

Dietary Fibre12.9 g

Protein25.3 g

Cholesterol0 mg

Sodium856 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

• 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 diced 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.