Bramasole

West country gratin

This lighter version of a potato gratin is a meal in itself but would also work wonderfully with ham or pork.

Preparation time – less than 30 mins
Cooking time – 10 to 30 mins
Serves 4

250g/9oz potatoes, peeled and cut into 2.5cm/1in cubes
2 carrots, peeled and sliced into 7.5mm/⅜in thick rounds
50g/1¾oz butter
1 leek, trimmed, cleaned and thinly sliced (or onion)
200g/7oz cooking bacon, ham or pork, cut into cubes
50g/1¾oz plain flour
200ml/7fl oz apple juice
300ml/10½ml milk
salt and black pepper
2 tsp dried thyme
grated cheese

1. In a saucepan of boiling water, boil the potatoes for seven minutes, or until half cooked. Add the carrots and continue to boil for a further 7-8 minutes, or until both the carrots and potatoes are tender. Remove from the heat and drain.
2. Meanwhile, heat a large fry pan and over a medium heat, add the butter and gently fry the leek and bacon together for 7-8 minutes, or until the leeks are soft and the bacon golden-brown.
3. Preheat the oven 180C.
4. Sprinkle the flour into the pan with the bacon, stir and cook on the heat for one minute. Gradually add the apple juice and milk, stirring as you add until you have a smooth sauce. Bring to a simmer and simmer for two minutes.
5. Tip the cooked potatoes and carrots into a medium ovenproof baking dish (approximately 28x22cm/11×8½in in size), add the sauce mix and mix well so that everything is coated in the sauce. Taste and season with salt and pepper to taste.
6. Sprinkle with thyme and a sprinkling of grated cheese. Place in the oven for 10-15 minutes, or until golden and piping hot.