Beurre Bosc Potato gratin – Blue cheese
This potato gratin pairs the subtle sweetness of seasonal Beurre Bosc pears with the richness of blue cheese and the delicate bite of baby spinach. A dish that feels both indulgent and fresh.
Ingredients
For the sauce:
For the gratin:
On the top:
What To Do
Need 6 ramekins greased with garlic butter
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Cooking Method:
- Set your oven to 180°C
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To make sauce:
2. In a saucepan on medium heat and add cream, garlic and cayenne pepper. Bring to the boil.
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To make the gratin:
- Into each ramekin start layering to the top with potato then pears and blue cheese. After each layer put 2 tbs of sauce.
- Cover the final top with the Maasdam cheese.
- Place the ramekins onto a baking tray and bake 20 minutes. Finish off by turning heat to 200C to brown the top for about 3 minutes.
- Remove the tray from the oven and cool for five minutes.
Serve
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For plating put baby spinach on plate then tip ramekin on top. Sprinkle some ‘Australian Sprinkle seeds’ on top.
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