This Elly Curshen leftovers recipe is rich. But it’s also completely delicious. You can balance the creaminess and serve as a main with peas and sautéed dark leafy greens like cavolo nero or kale, or in smaller portions as a side, with a roast.
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Ingredients
500g Essential Leeks, trimmed
30g Essential Salted Butter
6 sprig/s thyme, leaves picked
1¼kg Maris Piper potatoes, peeled
225g Stilton, crumbled (depending on how much you have to use up)
300ml Essential British Free Range Whole Milk
4 clove/s garlic clove
600ml Essential Double Cream
Method
Use a food processor or sharp knife to finely
slice the leeks. Wash in warm water and drain
well. Melt the butter in a large saucepan and
add the leeks, thyme, a good grind of black
pepper and a pinch of salt. Cover and set over
a medium-low heat for 20 minutes, stirring
occasionally, until softened but not browned.
Leave the lid off for the last 5 minutes to cook
off excess moisture.
Meanwhile, preheat the oven to 160ºC,
gas mark 3. If using a processor, rinse it out,
then thinly slice the potatoes. Transfer to a large bowl. Put the Stilton, milk and garlic
into the processor, then blend until smooth.
Remove the blades, add the cream and stir
until thoroughly combined. Do not process the
cream into the mix, as you might whip it. If you
don’t have a processor, slice the potatoes finely.
Use a blender to make the sauce, stirring in the
cream at the end.
Layer ½ the potatoes in a wide ovenproof
sauté pan or ovenproof dish. Pour over
⅓ of the Stilton sauce. Top with the leeks
and another ⅓ of sauce, then top with the
remaining potatoes and sauce. Push the
potatoes down so everything is totally covered.
Bake for 1 hour 30 minutes, or until the
potatoes are tender and the top is golden
– insert a sharp knife into the middle to
check. Leave to rest for 10 minutes (don’t
skip this, as it’s important for the texture),
then serve with greens, seasonal veg or
salad on the side.
Cook’s tip
You can substitute any blue cheese you like in any of these recipes – they are very adaptable. Just take care with the seasoning, as different cheeses have varying levels of saltiness. The ‘crust’ of Stilton is completely edible, so if you just have the rind left, don’t bin it.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,843kJ/ 685kcals
Fat
53g
Saturated Fat
33g
Carbohydrates
37g
Sugars
5.8g
Fibre
5g
Protein
13g
Salt
0.7g
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