ST. PATRICK'S DRY WARMING POTRTO GRATIN WITH BACON RND CRBBR

• doses: 6

Ingredientes

600g Rooster potatoes

1 tbsp butter

500g cabbage, finely sliced

220g leftover cooked bacon joint, tom

550m! double cream

1 garlic clove, crushed

20g breadcrumbs

150g low-fat Cheddar

10g Parmesan, grated

1 tbsp parsley, chopped

Instruções

1 Preheat the oven to 200'C/180'C fan/gas mark 6. Parboil the potatoes for five minutes, then drain and slice into thin rounds.

2 Heat a bit of the butter in a pan over a medium heat and cook the cabbage for a few minutes until wilted. Season well, then stir in the torn bacon.

3 Heat the cream, garlic and remaining butter in a saucepan over a medium-low heat for a few minutes until bubbles start to appear at the sides of the pan. Season and set aside.

4 In a baking dish, layer the potatoes, cheese, bacon and cabbage, finishing with a layer of potatoes and a sprinkle of Cheddar, Parmesan and parsley.

5 Bake in the oven for25 minutes until golden on top. Serve immediately.