Stilton and Bacon Potato Gratin
- 800g sliced floury potatoes
- 100g smoked bacon lardons
- 1 sliced onion
- Butter for greasing
- 2 crushed garlic cloves
- 150g stilton or other strong blue cheese, crumbled
- 200ml heavy cream
- Blanch the potato slices for 3 mins, then leave to steam dry. Meanwhile, heat a frying pan and fry the bacon until crisp, then remove from the pan and replace with the onion. Fry for a couple of mins to soften in the bacon fat, then stir in the garlic and fry for 1 min more.
- Heat the oven to 180C. Butter a gratin dish and layer ⅓ of the potato slices on the bottom. Season well, then top with half the cheese, half the onion and garlic, and half the bacon lardons. Pour over ⅓ of the cream, then repeat and finish with a layer of potatoes and another slick of cream. Bake for 50 mins until golden and crisp, then serve with bitter greens and cold cuts of meat.
1 hr
4 serving