Rainbow Vegetable & Bacon Gratin

Rainbow Gratin
Rainbow Gratin

I have been using the freezing weather as an excuse to cook more hearty meals when I come home in the evening and decided to revamp the classic potato gratin. Usually it comes as a side, but I wanted to make it a main. I used layers of sweet potato, rainbow carrots (yes you can get purple, white & yellow carrots… it was news to me too), a mix of leek, smoked bacon & béchamel sauce, and finally topped it with a layer of mixed sweet potato and rooster potato. It was glorious, so colourful and packed with flavour! It makes a great main as you’ve got your meat and vegetables all in one.

 

I would definitely recommend making this, there is something comforting about a nice potato-y meal, hot from the casserole dish that reminds me of coming home from school when I was younger. Rather than making one large gratin (this recipe serves 6), I made two small gratins and froze one for a quick dinner the week after. You can get adventurous with this and use other root vegetables; celeriac would be nice and has great flavour. All veggies used are seasonal. Give it a go and let me know what you think!

Rainbow Carrots & Potatoes Finely Sliced
Rainbow Carrots & Potatoes Finely Sliced
Leek, Onion, Garlic, Bacon & Parsley
Leek, Onion, Garlic, Bacon & Parsley

 

Ingredients For Gratin:

1 Large or 2 Medium Sweet Potatoes Finely Sliced

1 Large Rooster Potato Finely Sliced

4-5 Rainbow Carrots (Or normal carrots) Finely Sliced

2 Leeks Finely Sliced

1 Onion Finely Chopped

2 Cloves Garlic Crushed

1 Packet Chopped Smoked Streaky Bacon (I used Gubbeen… love the stuff!)

Salt & Pepper

Chopped Parsley (Optional, use whatever herbs you prefer!)

Handful Grated Parmesan

 

Bechamel Sauce:

750ml Whole Milk

60g Butter

50g Plain/Cream Flour

70g Grated Parmesan Cheese

 

  1. Make sauce by mixing all ingredients except cheese, when sauce thickens turn off heat, add cheese & continue to stir. Season well with salt & cracked black pepper. Set aside.
  2. Heat large frying pan, add tbsp oil, add garlic then add onion & leek. When leek starts to soften (after 3 mins or so) push leek to side of frying pan and add bacon. When bacon starts to cook, stir all together and add parsley. Add 1/3 of béchamel sauce and stir well. Turn off heat under the frying pan.
  3. Start layering your casserole dish. First apply a layer of sweet potato to the dish. Then add layer off your leek mix. Add layer of carrot. Add another layer of leek. Add final layer of rooster & sweet potato. Cover with remaining béchamel sauce & cover with casserole lid or tinfoil.
  4. Put in preheated oven at 190C for 40mins (or until cooked through, use knife to test), then take off lid, add grated cheese & allow to brown and crisp for a further 10 mins (Reduce heat to 170C).
  5. Enjoy with a side salad, I added some balsamic vinegar to mine. Simple!
Add Bechamel to Leeks
Add Bechamel to Leeks
Layer One
Layer One

 

Layer Two
Layer Two
Layer Three
Layer Three
Layer Four
Layer Four
Final Layer
Final Layer
Cover With Bechamel Sauce
Cover With Bechamel Sauce
Sprinkle with Parmesan
Sprinkle with Parmesan
Rainbow Gratin
Rainbow Gratin

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