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!
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
750ml Whole Milk
50g Plain/Cream Flour
70g Grated Parmesan Cheese
- 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.
- 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.
- 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.
- 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).
- Enjoy with a side salad, I added some balsamic vinegar to mine. Simple!