Waitrose and Partners
Roast potato & Stilton gratin

Roast potato & Stilton gratin

The best way to use leftover (or pre-frozen) roasties.

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Vegetarian
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins
  • Plusstanding

Ingredients

  • 600g frozen roast potatoes
  • 2 large leeks, cut into 2cm-thick rounds
  • ¼ x 20g pack thyme, plus extra leaves to serve
  • 1 tbsp olive oil
  • 100g stilton
  • 300ml pot double cream
  • 2 tbsp lemon & pepper crust

Method

  1. Preheat the oven to 230ºC, gas mark 8 and arrange the potatoes in a roasting tin. Roast for 25-30 minutes, turning halfway. Meanwhile, put the leeks and 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. With a knife and fork, roughly chop the potatoes and arrange in a gratin dish (about 20x30cm/1.5 litres) with the leeks, discarding the thyme stalks; season. Crumble over ½ of the Stilton, then pour over the cream. Season and crumble over the remaining cheese, then scatter over the lemon and pepper crust. Grill for 8-10 minutes, until golden and bubbling. Let it stand for 5 minutes, then scatter over extra thyme before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,001kJ/ 483kcals

Fat

39g

Saturated Fat

20.9g

Carbohydrates

24g

Sugars

3.1g

Fibre

3.9g

Protein

7.8g

Salt

1g

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