Potato and cheese-topped dish recipe

  • Serves 6
  • 20-25mins to prepare and 1hr 25mins-35mins to cook
  • 265 calories / serving
  • Freezable
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176203 potato and blue cheese topped dish HERO

Preheat the oven to 180°C.

Place the milk and garlic in a saucepan and bring to the boil over a medium heat, then remove from the heat and allow to infuse to one side. Pour a little of the infused milk into the base of an oval, ceramic baking dish.

Arrange the slices of potatoes in layers on top, seasoning well between the layers. Pour the rest of the milk on top and allow it to sink in. Top with the cubed blue cheese and cover the dish with foil.

Bake for 60-70 minutes at this temperature, then remove from the oven and discard the foil. Return to the oven and increase the heat to 200°C. Bake for a further 15 minutes, then remove and allow to stand for 5 minutes before serving.

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  • Ingredients

  • 1kg waxy potatoes (such as Charlotte), peeled and cut into 5mm thick slices
  • 500ml whole milk
  • 2 garlic cloves, crushed
  • 125g Roquefort or stilton, cubed
  • salt
  • pepper
  • Energy 1120kj 265kcal 12%
  • Fat 11g 16%
  • Saturates 7g 35%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 32.7g Protein 11.3g Fibre 3g


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