Jersey Royals Gratin

• 250 g dry cure smoked back bacon, roughly chopped
• 250 ml low-fat creme fraiche
• 150 ml vegetable stock
• 3 garlic cloves, crushed
• 750 g jersey royal new potatoes, scrubbed and halved
• 100 g watercress, roughly chopped
• 50 g gruyere cheese, grated

1. Place the bacon in a large non-stick frying pan and cook over medium heat for 3 to 4 minutes, stirring occasionally until browned.
2. Add the creme fraiche to the pan, then stir in the stock and add the garlic.
3. Bring to the boil.
4. Add the potatoes, bring to a simmer , then cover and cook for 20 to 25 minutes, until the potatoes are tender when pierced with the tip of a sharp knife.
5. Remove the lid and cook for a further 5 minutes, stirring occasionally to reduce the liquid slightly.
6. Season with fresh ground black pepper.
7. Remove from the heat and stir in the watercress.
8. Pour into a warmed 1.5 litre oven dish and top with the cheese.
9. Place under a pre-heated hot grill and cook for 3 to 4 minutes or until golden brown.

back bacon, vegetable stock, garlic, jersey royal new potatoes, gruyere cheese

Taken from www.food.com/recipe/jersey-royals-gratin-122438 (may not work)