Creamy Potato, Bacon & Cauliflower Gratin

Name: Creamy Potato, Bacon & Cauliflower Gratin with Tomato Salad & Almonds
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 portion cauliflower; 1 Brown Onion; 2 clove garlic; 1 bag thyme; ½ packet fine breadcrumbs; 1 pinch chilli flakes; 1 packet diced bacon; 20 g butter; 1 sachet vegetable stock powder; ½ packet Plant-Based Cream; 1 tomato; 1 tsp honey; 1 drizzle balsamic vinegar; 1 bag Mixed Salad Leaves; 1 packet flaked almonds; 1 sachet All-American Spice Blend; 1 packet Grated Parmesan Cheese; 1 drizzle white wine vinegar

with Tomato Salad & Almonds

Get up to $175 off

A warm gratin at the end of the day can leave you feeling refreshed and relaxed. Sit back as the potato and cauliflower are roasting, then adding them to a creamy bacon sauce to bake in the oven until golden. You’ll get fuzzy feelings when it’s ready to serve.

Allergens:

Gluten(Wheat)

•Milk

•Soy

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

1 portion

cauliflower

Brown Onion

2 clove

garlic

1 bag

thyme

½ packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 pinch

chilli flakes

1 packet

diced bacon

1 sachet

vegetable stock powder

½ packet

Plant-Based Cream

(Contains: Soy; )

tomato

1 bag

Mixed Salad Leaves

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

All-American Spice Blend

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

honey

1 drizzle

balsamic vinegar

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2996 kJ

Fat36.8 g

of which saturates13.8 g

Carbohydrate68.1 g

of which sugars21.8 g

Protein27 g

Sodium1805 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks and cauliflower into small florets. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with pepper. • Toss to coat, then roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add flaked almonds to the tray to toast.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice onion. • Finely chop garlic. Pick thyme leaves. • In a medium bowl, combine a generous drizzle of olive oil, thyme, fine breadcrumbs and a pinch of chilli flakes (if using). Season with pepper.

• When the veggies have 10 minutes remaining, heat a large frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a plate. • Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. • Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat. Add a drizzle of white wine vinegar, vegetable stock powder, plant-based cream and grated Parmesan cheese. Stir to combine. Season to taste.

• To the frying pan with the sauce, add the cooked bacon, roasted potato and cauliflower. Stir to coat, then transfer gratin mixture to a baking dish. • Sprinkle evenly with the breadcrumb mixture. • Bake until golden, 5-7 minutes.

• While the gratin is baking, roughly chop tomato. • In a medium bowl, combine the honey and a drizzle of balsamic vinegar. Season, then add tomato and mixed salad leaves. Toss to coat.