Stilton, Onion and Potato bake

1 review, 5 star(s). 100% would make again

Ready in 1h

Potatoes and blue cheese


3 lb Russet potatoes; peeled and halved
1 tsp salt
4 onions; halved
1/3 cup butter; divided
2/3 cup Whole milk
7 oz stilton or blue cheese; crumbled
3 T Parmesan cheese grated

Original recipe makes 6 Servings



Preheat oven to 400 degrees

Butter bottom and sides of 7 x 11 inch baking dish

Boil potatoes for ~20 minutes, until tender. Drain well. Return to saucepen over very low heat and shake pot to remove moisture.

Slice onion halves into 4-5 segments. Melt 1/2 the butter in a heavy skillet and cook onions for ~ 20 minutes, or until softened.

Add remaining butter to potaatoes in pot and mash thoroughly. Mash in milk. Using a wooden spoon, stir potatoes briskly to incorporate a little air.

Spoon 1/2 potatoes into baking dish, smooth surface.

Layer cooked onions, sprinkle with pepper and sprinkle stilton over top.

Spoon in rest of potatoes and smooth with spoon. Sprinkle with parmesan

Bake 30 min until top is golden and edges are bubbling. Let stand for 5 minutes,

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Great recipe however added more onion doubled up and creamed the potatoes with little nutmeg left off the parmesan realise I modified it a fair bit but the result went so well with a cranberry baked gammon the nutmeg just lifts the potato flavour
Gregorykitchen 4y ago

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