The most warming winter dish.
Keep it under the grill until nice and golden.
Cooking Time (Includes Preparation Time): 1 Hour
200ml of Elmlea Double Cream Alternative
1 Bunch of Parsley
1 Pint of Whole Milk
3 Tablespoons of Plain Flour
700g of Potatoes
100g of Parmesan
200g of Taleggio
300g of Smoked Bacon
150g of Dried Breadcrumbs
Cut your potatoes into large bite-size cubes. Add to a pan of boiling water and cook until just soft (do not overdo them). Once al-dente, remove 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. Into the same pan, add 3 tablespoons of butter. Allow to melt. Add 3 tablespoons of flour. Mix the flour into the butter so it is fully absorbed.
At this point, start pouring in your milk bit by bit. Whisk it in as you go so you don’t have any lumps. Pour in the full pint and stir everything together. At this point you should have a smooth white sauce. Finally dd your Elmlea Double Cream Alternative and stir it in.
Add your cooked leeks, bacon and potatoes to the pan, 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 gratin with slices of taleggio.
Place under a hot grill for 10 minutes, until the cheese is golden and bubbling.
Remove from the oven. Scatter breadcrumbs and Parmesan on top. Place back under the grill for a further 10 minutes.
Serve the gratin in bowls, with more parsley, Parmesan and lots of cracked black pepper on top. Enjoy!