Blue Cheese Gratin

This is a really delicious side dish I discovered this summer. It could also a nice vegetarian dish, if you're so inclined, but it will go great with all kinds of meat or perhaps a nice salmon. Tonight, we had it with chicken. It's very versatile!

I found this recipe, as so many others, in Ica's Buffé magazine, a grocery store chain publication. It's from a small cheese farmer, and the original name is Agnes' Gratin - if I remember the story right, Agnes is one of the cows that has a blue cheese named after her.

If you can get small, new potatoes, that's ideal. Don't bother peeling them in that case. And you should us a cheese that you really like, the flavor will really come through.

Blue Cheese Gratin
Serves 4-6 depending on what you serve with it

1 kilo potatoes
3-4 carrots
150 g mangetout (snowpeas)
80 g fresh spinach
140 g blue cheese
250 cream (single cream is definitely fine)
butter
salt, pepper

Peel the potatoes and the carrots. Cut into smaller pieces. Fry in a little bit of butter in a large skillet and season with salt and pepper.

Cut the spinach and the mangetout/snowpeas into small pieces and mix in with the potatoes and carrots. Place half of this mix in a large oven-proof dish. Crumble in the cheese, and cover with the rest of the vegetables. Pour over the cream.

Bake at 200°C for about 45-60 minutes. Cover with aluminum foil after 20 minutes, or it might get a little bit dry.

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