- 1 tsp vegetable oil
- 200g smoked bacon lardons or cubetti di pancetta
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 large onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 800g potatoes, thickly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1kg cauliflower, cut into bite-size florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 100g medium-mature cheddar or Gruyère, coarsely grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 250ml double cream
Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.