Comfort ‘hygge’ food, to me, includes, cheese and bacon. Therefore, I’ve come up with this little winter warmer. That you can serve as a side, perhaps with the ‘hygge’ salmon salad, or on it’s own is also amazing. This is a bit naughty and probably doesn’t fit with everyone’s January diet plans, but I thought I’d indulge a bit before I check into a chocolate rehab centre, I’m hoping these exist. Plus, my last blog was a salad, so I feel the balance is right, which is what ‘hygge’ is all about.
The only downside to this dish is that you have to use 3 pans. I bet the Danes would just chill out under candle light smugly waiting for each part to cook, but I haven’t got my personality around to being this ‘hygge’ yet. As I get hangry, which is angry when hungry.
Serves 2 as a main, or 4 as a side.
2 baking potatoes, slices into 1cm slices, leave the skin on
10 chestnut mushrooms, cut into thin sllices
3 pieces of good quality bacon, chopped into small pieces with a pair of scissors
1.2 litres (2 pints) whole fat milk
50g (2oz) butter
50g (20z) plain flour
250g (8oz) mature cheddar cheese, grated
Salt and pepper
Teaspoon of Paprika
Put the sliced potato into a pan of boiling water, add a pinch of salt, set your timer for 10 minutes.
In a frying pan, fry the chopped up bacon and mushrooms, add a shake of oregano. No oil is needed, as there will be oils from the bacon. Fry until the bacon is cooked.
Meanwhile, start the cheese sauce, the instructions in detail are in my Cheesy, Pleasy Lasagne recipe. Add the paprika before you add the cheese.
This should all take 10 minutes.
Then, carefully construct the gratin. Layer potatoes, then a third of the sauce, then the bacon and mushroom mixture. Do this so it has 3 layers, and then finish with a layer of potatoes and a grating of cheese.
Put this under the grill for 10 minutes, or until the cheese has gone golden and the potatoes on top a bit crispy.
This is on the table in 20 minutes, which probably isn’t very ‘hygge’ but it’s still impressive, no?