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:

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