This is a tasty dish, with a streamlined and comforting that assigns the lead role with the vegetables and makes bacon a secondary character. Of course you can not use the bacon, if you wanted a vegetarian dish. Otherwise, I recommend you include it: this is a good example of how it is not necessary to use large quantities of meat to produce a rich and tasty dish. Here I've used potatoes, carrots and parsnips (also known as white carrots, little used in Italy but very common in England) but you can choose the celeriac, Jerusalem artichokes, turnips or any other white root will attract. This gratin is very rich, so even if you could serve as a decadent side dish, has no doubt all it takes to be a main course in itself. In this case, I recommend to accompany it with a simple green salad or leafy vegetables to steam.
INGREDIENTS (serves 4)
- 4 potatoes 4 carrots 4 parsnips
- 1 white onion
- 120 grams of diced bacon
- 5 leaves fresh sage 1 sprig of rosemary
- a handful of Parmesan cheese
- 2 handfuls of cheddar cheese (or Gruyere)
- Breadcrumbs
- Olive oil Salt and pepper
Peel and chop the vegetables (except onion) and boil for 5 / 6 minutes. Drain well and transfer them into a pan with high sides. Add the onions, also chopped, and diced bacon. Drizzle everything with olive oil and seasoned with salt, pepper and chopped sage leaves and rosemary. Let roast the vegetables in the oven at 200 ° C until they are golden and caramelized (about 30 minutes).
Remove the pan from the oven and Cover the vegetables with a layer of cheese. Add a layer of bread crumbs, sprinkled with olive oil. Repeat with another layer of cheese, bread crumbs and olive oil. These will to form a thick crust and cheese, which will protect the underlying vegetables and keep them soft.
Lower the oven to 180 ° C and cook for another ten minutes, until crust is golden and cheese has formed small bubbles. At this point let cool your gratin out of the oven for a few minutes, then serve.
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