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Ingredientes
- 250 gm small new potatoes
- 1 x salt and freshly grnd black pepper
- 2 Tbsp. extra virgin olive oil
- 1 sm onion peeled and minced
- 125 gm bacon derinded and diced
- 125 gm mushrooms sliced if large
- 125 gm cheddar cheese grated
Direcciones
- Wash the potatoes and halve them (unless very small).
- Add in to a pan of boiling salted water bring to the boil then cook in the simmering ovenfor 15 to 20 min till tender. Drain thoroughly.
- In the meantime heat the extra virgin olive oil in a frying pan on the simmering plate. Add in the onion and bacon and cook gently stirring frequently till the onion is softened.
- Add in the mushrooms and transfer the frying pan to the boiling plate.
- Stirtry for 2 to 3 min till the mushrooms are cooked.
- Transfer the bacon onion and mushroom mix to a flameproof gratin dish and stir in the potatoes.
- Season with pepper to taste and top with the grated cheese.
- Place in the roasting ovenwith the grid shelf on the second set of runners positioning the dish towards the back of the oven.
- Cook for 7 to 10 min till the cheese is bubbling.
- Serve immediately.
- Variation: For a vegetarian version replace the bacon with sliced leeks increasing the extra virgin olive oil by 1 tbsp and adding a sprinkling of minced thyme.
- A quick and easy supper for two. Accompany with a crisp salad and a glass of wine.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 2 servings | |
| Calories 485 | |
| Calories from Fat 305 | 63% |
| Total Fat 34.63g | 43% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 400mg | 17% |
| Potassium 869mg | 25% |
| Total Carbs 25.61g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.91g | 3% |
| Protein 20.14g | 32% |
