Stilton and Bacon Gratin



This creamy gratin is complemented beautifully by our Classic Cheese Maker’s Pickle.
800g thinly sliced King Edward potatoes
100g bacon lardons
1 large sliced onion
2 crushed garlic cloves
150g of Stilton
200ml cream
Classic Cheese Maker’s Pickle

Cooking Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. In a pan, place 800g thinly sliced King Edward potatoes and boil for 3 minutes.

  2. Remove from the pan, drain and lay on kitchen paper to dry. Meanwhile, heat a frying pan over a high heat and dry-fry 100g bacon lardons until crisp. Remove and set aside to drain on kitchen paper, leaving the fat in the pan. Add 1 large sliced onion and cook gently for a few minutes until soft.

  3. Stir in 2 crushed garlic cloves and cook for a couple of minutes. Lightly butter a 1 litre ovenproof dish. Crumble 150g of Stilton onto a plate.

  4. Layer one-third of the potatoes on the bottom, season and top with half of the Stilton, half the onion and garlic mixture and half the lardons, then pour over a third of a pot of 200ml cream. Repeat, then finish with a layer of potatoes and the rest of the cream.

  5. Bake for 50-60 minutes until the top is golden. Leave to stand for 5 minutes, then serve with Classic Cheese Maker’s Pickle.

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Don’t have Cheese Maker's Pickle?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?