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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Jersey Royal new potatoes are prized for their flavour. Try this one pan supper dish, which is delicious served with warm bread and a salad. Ingredients:
250 g dry cure smoked back bacon, roughly chopped |
250 ml low-fat creme fraiche |
150 ml vegetable stock |
3 garlic cloves, crushed |
750 g jersey royal new potatoes, scrubbed and halved |
100 g watercress, roughly chopped |
50 g gruyere cheese, grated |
Directions:
1. Place the bacon in a large non-stick frying pan and cook over medium heat for 3 to 4 minutes, stirring occasionally until browned.
2. Add the creme fraiche 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 to 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 fresh ground black pepper.
3. Remove from the heat and stir in the watercress. Pour into a warmed 1.5 litre oven dish and top with the cheese. Place under a pre-heated hot grill and cook for 3 to 4 minutes or until golden brown.
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