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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Ingredients

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

Method

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.