Potato and cheese-topped dish recipe
Ingredients
1kg waxy potatoes (such as Charlotte). peeled and cut into 5mm thick slices
500ml whole milk
2 garlic cloves. crushed
125g Roquefort or stilton. cubed
salt
pepper
Preheat the oven to 180讈. Place the milk and garlic in a saucepan and bring to the boil over a medium heat. then remove from the heat and allow to infuse to one side. Pour a little of the infused milk into the base of an oval. ceramic baking dish. Arrange the slices of potatoes in layers on top. seasoning well between the layers. Pour the rest of the milk on top and allow it to sink in. Top with the cubed blue cheese and cover the dish with foil. Bake for 60-70 minutes at this temperature. then remove from the oven and discard the foil. Return to the oven and increase the heat to 200讈. Bake for a further 15 minutes. then remove and allow to stand for 5 minutes before serving.
