Cheesy Bubble and Squeak Gratin with Bacon. A FABULOUS way to use your Christmas Day leftover veggies, a cheesy gratin with sprouts, potatoes, carrots & bacon. Omit the bacon for a vegetarian dish.
It’s only FIVE days now, until the big day, Christmas Day, and I am working on a few recipes that are perfect for using leftovers from Christmas Day dinner or lunch. Today’s recipe for Cheesy Bubble and Squeak Gratin with Bacon is the first in my annual “Leftovers Legends” series, where I offer ideas and recipes on how to enjoy any leftovers for a second (or even third) day. This cheesy gratin uses leftover sprouts, carrots and roast potatoes, as well as some grated carrot I had from a salad and some bacon that was leftover from cooking the turkey.
I made this cheesy vegetable gratin the other day, after cooking an early Christmas dinner with a delicious Copas Organic and Free Range Bronze Turkey, and then served the gratin the next day, with grilled chicken. However, this gratin would make a perfect “stand alone” dish for all the family, simply serve it with some fresh salad and crusty bread for a comforting winter meal. You can use any leftover vegetables you have to hand, but be careful if using red cabbage or beetroot, as it will turn the gratin a very deep pink colour!
You can also use any bits and bobs of cheese in the recipe too, such as cheese that was leftover from a cheeseboard – I always have odds and ends of cheese lurking in the back of the fridge that can be forgotten about throughout the festive period. If using any blue cheese, be careful not to add too much, as it can be very strong in flavour, and it may dominate the taste of the other cheeses, and the vegetables. I always use free-range eggs, and in this recipe, I used large eggs along with whole milk for a rich flavour.
The recipe for Cheesy Bubble & Squeak Gratin with Bacon is shared below, along with some other Lavender & Lovage leftover recipes, and I hope you enjoy this if you make it, Karen
Cheesy Bubble and Squeak Gratin with Bacon
A FABULOUS way to use your Christmas Day leftover veggies, a cheesy gratin with sprouts, potatoes, carrots & bacon. Omit the bacon for a vegetarian dish.
(Serves 4 for a main meal and 6 as an accompaniment)
25g (1oz) butter
900g (2lbs) leftover vegetables, such as sprouts, carrots and roast potatoes
150g (6ozs) cooked bacon or ham
6 large free-range eggs
600ml (1 pint) milk
Salt and pepper, to taste
200g grated cheese, such as mature Cheddar cheese
Fresh parsley, to serve
- Pre-heat oven to 200C/180CFan/Gas mark 6. Grease a large oven-proof dish with the butter. Roughly chop all of the vegetables and the bacon or ham, add them to the buttered dish.
- Whisk the eggs with the milk and season to taste with salt and pepper. Add half of the grated cheese and pour the mixture over the vegetables and bacon/ham.
- Sprinkle the remaining grated cheese over the vegetable mixture. Bake in pre-heated oven for 25 to 30 minutes, until the gratin is golden brown and bubbling. Sprinkle the fresh parsley over the gratin.
- Serve straight away with salad and crusty bread as a main meal, or as an accompaniment to grilled meats and/or poultry.