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Roast potato, leek & Stilton gratin

Roast potato, leek & Stilton gratin

The best way to use leftover (or pre-frozen) roasties. Lovely with a sharply dressed winter leaf salad to balance the rich sauce. If you love your roasties, there are more great recipes to explore

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Gluten freeVegetarian
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Plusstanding

Ingredients

  • 600g frozen roast potatoes
  • 2 large leeks, cut into 2cm rounds
  • ¼ x 20g pack thyme, plus extra leaves to serve
  • 1 tbsp olive oil
  • 100g Stilton
  • 300ml pot double cream
  • 2 tbsp Cooks' Ingredients Lemon & Pepper Crust

Method

  1. as 8 and arrange the potatoes in a roasting tin. Roast for 25-30 minutes, turning halfway, until tender in the middle. Meanwhile, put the leeks and most of the thyme sprigs on a separate baking tray, drizzle with the oil and season. Roast for 20 minutes, turning halfway, until tender.

  2. When the veg is cooked, preheat the grill to medium. Using a knife and fork, roughly chop the potatoes and arrange in a 1.5L gratin dish (about 20x30cm) with the leeks. Discard the thyme stalks, then season. Crumble over half the Stilton, then pour over the cream. Season again, if needed, crumble over the remaining cheese, then scatter over the lemon and pepper crust.

  3. Grill for 8-10 minutes, until golden and bubbling. Allow to stand for 5 minutes, then scatter with more thyme leaves and serve.

Cook’s tip

You can use leftover roasties, root veg and leeks from a Sunday roast. Make more than you need, cool, cover and chill. Bring back to piping hot in the oven, then follow the recipe.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,854kJ/ 447kcals

Fat

35.3g

Saturated Fat

20.1g

Carbohydrates

20.9g

Sugars

3.1g

Fibre

5.5g

Protein

8.7g

Salt

1.1g

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