Cheesey Potato and Leek Bake

Video Andy Arnfield – The Gourmet Grocer

I have had a leg of lamb slow cooking for the past 5 hours and needed something to go with it that made the meat spectacular, so combining this beautiful slow cooked lamb and my addiction to blue cheese, I came up with this little beauty recipe that also incorporated spuds. There is nothing difficult about this dish, other than cutting everything into chunks and pouring over the cream, but the results are delicious. With cheese, always buy from a reputable cheesemonger, as they will be selling only the best available from around the globe.  In this dish I used Stilton, which is a British Blue, that can only be made in the counties of Derbyshire, Nottinghamshire and Leicestershire. Stilton has a rich deep flavour and crumbles well when it comes to finishing of this dish.  Enjoy

1 kg medium potatoes cut into slices on the mandolin
2 red onions cut into slices
1 leek white part only washed and cut into thick slices
2 garlic cloves
10 sprigs fresh thyme
2 sprigs rosemary leaves picked
300mls pouring cream
200g cheddar cheese
125g crumbly blue Cheese ( I like to you use Stilton )


1. Preheat oven to 180˚C and grease 2.5 litre oven dish.
2. Layer potatoes, leek, red onion and garlic in dish and top with the rosemary and thyme. Pour over cream, season with salt and pepper and pour over potato mixture. Top with blue cheese
3. Bake, uncovered for about 1  hours until potatoes are tender.
4. Serve straight from the oven.

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