Royale Gratin (Serves 4)

July 24, 2017

This is one of those dishes that is really simple, and makes a great accompaniment to  steak or something similar, which I've been doing as part of my Slimming World journey.




  • 250g pack Smoked Back Bacon, roughly chopped

  • 250ml 0% fat crème fraîche

  • 150ml vegetable stock

  • 3 cloves garlic, crushed

  • 750g Jersey Royal new potatoes, scrubbed and halved

  • 100g bag watercress or spinach, roughly chopped

  • 50g Gruyère, grated


  1. Place the bacon in a large, non-stick frying pan and cook over a medium heat for 3-4 minutes, stirring occasionally until browned.

  2. Add the crème fraîche to the pan, then stir in the stock and add the garlic. Bring to the boil. Add the potatoes, bring to a simmer then cover and cook for 20-25 minutes, until the potatoes are tender when pierced with the tip of a sharp knife. Remove the lid and cook for a further 5 minutes, stirring occasionally to reduce the liquid slightly. Season with freshly ground black pepper.

  3. Remove from the heat and stir in the watercress. Pour into a warmed 1.5-litre ovenproof dish (or use the frying pan if the handle is heatproof) and top with the cheese. Place under a preheated hot grill and cook for 3-4 minutes or until golden



    Note: Any cheese can be used really, we've used Cheddar and Parmesan, it's more down to personal taste! :-)







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