The most warming winter dish Keep it under the grill until nice and golden.
Cooking Time (Includes Preparation Time): 1 Hour
200ml Elmlea Double Cream Alternative
Bunch of Parsley
1 Pint Whole Milk
3 Tablespoons Plain Flour
300g Smoked Bacon
150g Dried Breadcrumbs
Cube your potatoes in to large bitesize pieces. Add to a pan of boiling water and cook until just soft (do not overdo them though). Once al-dente, remove them from the pan and set aside.
Add bacon to a wide frying pan. Fry until crisp. Remove bacon, leaving the fat in the pan.
Slice up your leeks and add to the pan. Add a heaped teaspoon of butter. Season with salt and pepper. Fry until silky and soft. Remove from the pan.
White sauce time. In to the same pan, add 3 tablespoons of butter. Allow to melt, and then add 3 tablespoons of flour. Mix the flour in to the butter so it is fully absorbed.
At this point, start pouring in your milk. Bit by bit. Whisk it in, so you don’t have any lumps. Pour the in the full pint, and stir everything together. At this point you should have a smooth white sauce. Then add your Elmlea Double Cream Alternative. Stir it in.
Re-add your leeks and bacon to the pan, along with your potatoes, stirring them all through the sauce. Add a large handful of grated parmesan, a large handful of chopped parsley, salt and pepper. Mix everything together.
Top your grating with slices of taleggio.
Place under a hot grill for 10 minutes, until the cheese is golden and bubbling. At this point, remove it from the oven. Scatter some breadcrumbs and some more parmesan on top, and place back under the grill for a further 10 minutes.
Serve the gratin in bowls, with more parsley, parmesan and lots of cracked blacked pepper on top. Enjoy!