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Beurre Bosc Potato gratin – Blue cheese

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 6
Best Season: Fall
Dietary: Diary, vegan
Description

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:
  • 1 cup Cream
  • 3 Garlic cloves (minced)
  • 1/4 tsp Cayenne pepper
    • For the gratin:
  • 2 large desiree potatoes (peeled and finely sliced)
  • 3 Beurre Bosc pears (peeled and finely sliced)
  • 4 tbs butter (softened)
  • 1 brown onion (finely sliced)
  • 100 gms Gorgonzola Blue-vein cheese
    • On the top:
  • 5 slices Maasdam Swiss Style Cheese
  • Salt and pepper
  • Bunch baby spinach
What To Do
    Need 6 ramekins greased with garlic butter
  1. 1
    Cooking Method:
    1. Set your oven to 180°C

     

  2. 2
    To make sauce:

    2. In a saucepan on medium heat and add cream, garlic and cayenne pepper. Bring to the boil.

  3. 3
    To make the gratin:
    1. Into each ramekin start layering to the top with potato then pears and blue cheese. After each layer put 2 tbs of sauce.
    2. Cover the final top with the Maasdam cheese.
    3. 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.
    4. Remove the tray from the oven and cool for five minutes.
    4. Serve
  4. 4

    For plating put baby spinach on plate then tip ramekin on top. Sprinkle some ‘Australian Sprinkle seeds’ on top.

Keywords: potato gratin,potato and pear gratin,Beurre Bosc pear recipe,baby spinach side dish,vegetarian dinner party recipe
Read it online: https://nationalpearweek.com.au/recipe/pear-1/