THE BLUE-SILK SPUDS

(Our Play on Potato Gratin with Roquefort)

THE BLUE-SILK SPUDS

Ingredients: 800g Potatoes (thin slices), 250ml Double cream, 100g Roquefort (crumbled), 1 tsp Black pepper, 0.5 tsp Nutmeg, 1 Shallot (minced), 50g Butter...

Ingredients

  • 800g Potatoes (thin slices)
  • 250ml Double cream
  • 100g Roquefort (crumbled)
  • 1 tsp Black pepper
  • 0.5 tsp Nutmeg
  • 1 Shallot (minced)
  • 50g Butter

Cooking Method

  1. The Swell Heat cream and spices with the shallot; simmer for 5 minutes.
  2. The Bloom Add the blue cheese to the hot cream with a tiny 10ml splash of water; whisk until it vanishes into a thick grey silk.
  3. The Marriage Layer potatoes in a buttered dish; pour the blue-silk over them until submerged.
  4. The Bake Roast at 180°C for 40 minutes until the top is bubbling and charred gold.
  5. The Final Flourish Top with raw fresh chives and extra black pepper.

Cuisine: French

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