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