Wednesday, September 10, 2008
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
150 g mangetout (snowpeas)
80 g fresh spinach
140 g blue cheese
250 cream (single cream is definitely fine)
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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I love blue cheese. I'm going to try this with Spanish Cabrales!
this is very nice. I will try it!
Off topic: do you think you could post from time to time pictures of the cute white girl kitten who was so lucky to stay with you? I would love to see how she grows and how she interacts with other cats. Please.
Thanks in advance.
Anna I promise! You'll get some photos this weekend! :)
I so look forward to it. But don't worry, I love your food too. In fact I may make the blue cheese gratin today.
How delicious! I never thought about making a gratin with blue cheese. (You are a genius) I'm so glad I came across your blog.
Inspired idea, Anne! I'm *so* bookmarking this.
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