Stephanie Moon’s Bluemin White Potatoes

Stephanie Moon’s recipe for Bluemin White Potatoes as featured on BBC Great British Menu

Stephanie Moons Bluemin White Potatoes


  • 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


  1. Bring the cream, crushed garlic and bay leaves to the boil, allow to simmer gently for a minute for the cream ture to infuse
  2. Take the cream mixture off the heat and peel the potatoes then thinly slice the potatoes on a mandolin slicer
  3. Place the first layer of the potatoes into a greased Hovis bread tin
  4. 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
  5. 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
  6. Finish the dish with a little cream poured on the top and bake at 180C for 30-40 minutes until cooked
  7. Remove from oven and clean and correct the Hovis tin for service.
    With thanks to Rudding Park & Stephanie Moon

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
This entry was posted in chefs, Recipes, Yorkshire Dales Food and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to Stephanie Moon’s Bluemin White Potatoes

  1. Pingback: Stephanie Moon’s Great British Menu at Rudding Park « Yorkshire Dales food blog

  2. Joanne Platt says:

    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.


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