Stephanie Moon’s recipe for Bluemin White Potatoes as featured on BBC Great British Menu
Ingredients:
- 450ml Double Cream
- 6 cloves of crushed pureed garlic
- 2 Bay leaves
- 150g Mrs Bell’s Bluemin White cheese from Shepherds Purse
- 4 sprigs of Thyme leaves
- 4 Red Waxy potatoes peeled and any eyes removed
Method:
- Bring the cream, crushed garlic and bay leaves to the boil, allow to simmer gently for a minute for the cream ture to infuse
- Take the cream mixture off the heat and peel the potatoes then thinly slice the potatoes on a mandolin slicer
- Place the first layer of the potatoes into a greased Hovis bread tin
- Now layer up the remainder of the peeled potatoes in between each layer sprinkle some of the bluemin White cheese and thyme leaves and a light seasoning of salt pepper
- reserve one potatoe for the top of the gratin thinly slice this and stamp it out with a cutter circle shape to form many little circles of potato and form them around the top of the Hovis tin in a neat fashion
- Finish the dish with a little cream poured on the top and bake at 180C for 30-40 minutes until cooked
- Remove from oven and clean and correct the Hovis tin for service.
- With thanks to Rudding Park & Stephanie Moon
Pingback: Stephanie Moon’s Great British Menu at Rudding Park « Yorkshire Dales food blog
These look absolutley scrumptous, makes your mouth water.
I love the tins that they are presented in, they would look very smart going straight to table.
LikeLike