In a large sauté pan on a medium heat, gently sweeten the onion, leek, thyme and salt in the butter for 8 minutes – cover the pan with a lid to prevent them from colouring.
Remove the lid, increase the heat to high and add the sliced bacon.
Continue to cook for 2 minutes until the bacon begins to crisp slightly.
Remove the pan from the heat, add the sliced potatoes, half the Saint Agur® blue cheese and gently mix.
Preheat the grill to high.
Spoon the potato mixture evenly into the oven-proof dish, top with the remaining Saint Agur® blue cheese. Add the enough cream to come halfway up the vegetables in the dish.
Place under the hot grill, reduce the heat to medium and gratinate for 5 minutes, or until golden and bubbling.
Leave to rest for a few minutes before topping with the chopped chives. Serve immediately.
What a fantastic winter warmer! A comforting, wholesome treat after a long walk. The Saint Agur® blue cheese adds great depth of flavour and richness to this dish, and along with the leeks and smoked bacon elevates the gratin to new heights. I love it with a green salad dressed with mustard vinaigrette.
Credits: Recipe © Raymond Blanc / Photo © Chris Terry
1 large onion, diced 1cm
1 medium leek, washed, thickly sliced
1 thyme sprig
1 pinch sea salt
1 tbsp unsalted butter
80g smoked streaky bacon, cut ½ cm
600g new potatoes, washed skin on, boiled, sliced ½ cm
1 packet Saint Agur® blue cheese, coarsely chopped into 1cm pieces
200ml double cream (optional, not in original recipe)
½ bunch chives, finely chopped
Special equipment: 1 large oven-proof dish
PRODUCT
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Recipe Method
In a large sauté pan on a medium heat, gently sweeten the onion, leek, thyme and salt in the butter for 8 minutes – cover the pan with a lid to prevent them from colouring.
Remove the lid, increase the heat to high and add the sliced bacon.
Continue to cook for 2 minutes until the bacon begins to crisp slightly.
Remove the pan from the heat, add the sliced potatoes, half the Saint Agur® blue cheese and gently mix.
Preheat the grill to high.
Spoon the potato mixture evenly into the oven-proof dish, top with the remaining Saint Agur® blue cheese. Add the enough cream to come halfway up the vegetables in the dish.
Place under the hot grill, reduce the heat to medium and gratinate for 5 minutes, or until golden and bubbling.
Leave to rest for a few minutes before topping with the chopped chives. Serve immediately.
