Photography 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 stock and 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 thick slices
2 red onions cut into thick wedges
1 leek white part only washed and cut into thick slices
250g rindless smoked bacon coarsely chopped
10 sprigs fresh thyme
2 sprigs rosemary leaves picked
180 mls pouring cream
180 mls Chicken Stock
125g crumbly blue Cheese ( I like to you use Stilton )
1. Preheat oven to 200˚C and grease 2.5 litre oven dish.
2. Combine potatoes, leek, red onion and bacon in dish and top with half the rosemary and thyme. Combine cream and stock in a jug, season with salt and pepper and pour over potato mixture.
3. Bake, uncovered for about 1 1/2 hours until potatoes are tender. Sprinkle over the blue cheese and the reserved rosemary and thyme. Bake until the cheese has melted.
4. Serve straight from the oven.