Pancetta & parsnip gratin

Name: Pancetta & parsnip gratin
Prep time: 15 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 400 g parsnips, halved lengthways; 1 large leek, cut into 4; 2 tsp oil; 77 g pack Cooks' Ingredients Diced Beechwood Smoked Pancetta; 350 g tub essential Waitrose Cheese Sauce; 25 g fresh breadcrumbs; 25 g pack chives, chopped

This easy gratin makes for a cheesy, filling meal, with salty pancetta and topped with crispy breadcrumbs.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time35 mins

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25g fresh breadcrumbs, ½ x 25g pack chives, chopped

400g parsnips, halved lengthways
1 large leek, cut into 4
2 tsp oil
77g pack Cooks' Ingredients Diced Beechwood Smoked Pancetta
350g tub essential Waitrose Cheese Sauce
25g fresh breadcrumbs
½ x 25g pack chives, chopped

Preheat the oven to 200°C, gas mark 6. Cook the parsnips in boiling water for 5 minutes. Add the leeks and cook for a further 2 minutes. Drain well and transfer to an ovenproof serving dish.
Add the oil to the same pan and fry the pancetta for 1-2 minutes until golden. Add the cheese sauce and cook for 1 minute. Pour over the vegetables.
Mix together the breadcrumbs and chives and sprinkle over the sauce. Bake for 20 minutes until golden brown.

Typical values per serving when made using specific products in recipe