Ingredients
16 total- 225g smoked streaky bacon rashers, roughly chopped
- 2 white onions, sliced
- 1kg leftover roast potatoes, torn into rough chunks
- 150g leftover stuffing, crumbled
- 200g leftover cheeseboard cheeses, grated e.g. Stilton, Cheddar, Brie, Camembert
- 5 tbsp leftover cheeseboard chutneys, e.g, tomato chutney, onion marmalade
- 4 garlic cloves, sliced
- 2 sprigs rosemary
- 500ml milk
- 50g unsalted butter
- 1 heaped tbsp plain flour
- 1 tbsp Dijon mustard
- 1 tbsp dried thyme
- 1 tbsp olive oil
- Salt
- Black pepper
Method
7 stepsStep 1
Preheat the oven to 200°C (180°C fan, 400°F, Gas Mark 6).
Step 2
Heat the olive oil in a large, deep casserole pan over a medium heat. Add the smoked bacon and fry for 10 minutes, or until crispy. Remove from the pan and set aside.
Step 3
Add the onions, garlic, and rosemary to the pan and fry for 5-7 minutes, or until softened and fragrant. Add the potatoes and stuffing, stir, and remove from the heat.
Step 4
Make the cheese sauce by heating the butter in another large, non-stick pan over a medium-low heat. Add the flour and whisk together. Continuously whisk while adding the milk a little at a time. Once smooth, season with salt and pepper to taste. Add the Dijon mustard and thyme. Bring to a simmer, whisking continuously, until thickened.
Step 5
Remove the sauce from the heat and stir through most of the cheese (leaving a handful aside) until melted. Pour the cheese sauce into the pan with the potatoes, onions, and stuffing. Stir well to combine.
Step 6
Transfer the mixture to an ovenproof dish. Sprinkle with the remaining cheese, dollop with the leftover chutneys, and top with the crispy bacon.
Step 7
Bake in the preheated oven for 20 minutes, or until hot and bubbling. Then serve with mixed greens.