Stilton Potato Gratin
Elevate your comfort food game with this luxurious Stilton Potato Gratin, a rich and creamy side dish perfect for special occasions or indulgent family dinners. Layers of thinly sliced potatoes are nestled with crumbled Stilton cheese, then bathed in a warm, garlicky cream and milk mixture for the ultimate melt-in-your-mouth experience. Baked until irresistibly golden and tender, this gratin boasts bold, tangy flavors from the Stilton, making it a standout accompaniment to roasted meats or a hearty centerpiece for vegetarians. Finished with a sprinkle of fresh thyme for a bright, aromatic touch, this crowd-pleaser combines easy preparation with restaurant-quality flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Potatoes (e.g., Yukon Gold or Russet)
- 250 milliliters Heavy cream
- 250 milliliters Whole milk
- 150 grams Stilton cheese, crumbled
- 2 pieces Garlic cloves, finely minced
- 1 tablespoon Butter, for greasing
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them into thin rounds (approximately 3-4 mm thick). A mandoline slicer works best for even slices.
In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Heat gently over medium-low heat until warm, but do not let it boil. Remove from heat and stir in the salt and pepper.
Lightly grease a baking dish (approximately 9x13 inches or similar) with the butter.
Arrange a layer of potato slices in the bottom of the greased dish, slightly overlapping each slice. Sprinkle a portion of the crumbled Stilton cheese evenly over the potato layer.
Repeat the layering process, alternating between the potatoes and Stilton cheese, until all the ingredients are used, finishing with a top layer of cheese.
Carefully pour the warm cream mixture over the layered potatoes, ensuring it distributes evenly throughout the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the gratin rest for 5-10 minutes before serving. Garnish with fresh thyme leaves, if desired, and enjoy!
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.9 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1256 mg | 97% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4226 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
