Stilton Potato Gratin Recipes

STILTON, BACON & GARLIC SMASHED POTATOES

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with oil; wrap in foil. Bake until cloves are soft, 35 minutes., Meanwhile, place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes., Unwrap garlic cloves; cool 10 minutes. Squeeze garlic from skins. Mash with a fork., Drain potatoes; return to pan. Coarsely mash potatoes, gradually adding butter, cream cheese, garlic and enough milk to reach desired consistency. Stir in Stilton cheese, bacon, 2 tablespoons parsley, pepper and salt. Sprinkle with remaining parsley.

STILTON POTATO GRATIN

Steps:

• Preheat oven to 350 degrees.
• Butter (or spray with Pam) a 13X9X2 inch baking dish.
• Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
• Sprinkle half of cheese over potatoes.
• Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
• Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
• Pour broth over, sprinkle with salt and pepper and dot the top with butter.
• Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
• Transfer pan to rack and let stand 5 minutes.
• Serve hot.

STILTON POTATO GRATIN

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
• Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
• Transfer pan to rack and let stand 5 minutes. Serve hot.

POTATO, CELERY ROOT AND STILTON GRATIN

Steps:

• Preheat oven to 400°F. Combine first 6 ingredients in heavy large skillet. Bring to simmer. Reduce heat to medium-low, cover and cook 10 minutes, turning vegetables occasionally.
• Using slotted spoon, transfer half of vegetables to 9x13-inch baking dish. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Top with remaining vegetables. Pour cooking liquid over. Season with salt and pepper. Sprinkle 3/4 cup cheese over. Cover with foil; bake 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake until liquid is almost absorbed, about 55 minutes. Cool 20 minutes before serving.

STILTON POTATO GRATIN

Steps:

• 1. Preheat oven to 350. Butter 13x9x2-inch glass baking dish.
• 2. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potatoes slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese.
• 3. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
• 4. Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
• 5. Transfer pan to rack and let stand 5 minutes.
• 6. Serve hot.

POTATO AND LEEK GRATIN

Steps:

• Preheat oven to 400 degrees.
• Fill a large bowl with water. Peel potatoes and add them to water as you peel, to prevent discoloration.
• Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring, until soft, 3 to 5 minutes. Add cream, milk, and nutmeg; cook until bubbles form around the edge. Remove from heat.
• Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
• Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 minutes. Remove from oven and let cool about 10 minutes before serving.