Pete's Potato & Cheese Bake
Pete's Potato & Cheese Bake
Kavita Favelle
One one of their numerous trips to France Pete & Kavita enjoyed some wonderful meals at a cheese and wine restaurant in Bordeaux. One getting home, Pete attempted to recreate a dish they ate there and this is his rather tasty (if I do say so on his behalf) result!
Ingredients
200 grams potato per person (floury variety)
200 grams (or a little over) strongly flavoured cheeses per person (roughly one third each of a hard cheese such as Comte, a medium-soft cheese such as Maroilles and a blue cheese such as Gorgonzola or Stilton)
Instructions
Peel and chop potatoes into roughly half inch cubes.
Parboil the potatoes. Better to over than under do this stage but don't overcook them to the point they can't hold their shape when transferred into the cooking dish.
Chop or break cheese into small pieces; about half an inch.
Distribute potatoes and cheese evenly in a shallow oven dish; no more than 1 to 1.5 inches deep inside the dish. (You can either use individual baking dishes or one larger one for a communal meal).
Bake at a medium heat, about 160-180 degrees, until the cheese is starting to brown on top. Time is a little dependent on the cheese mix but is approximately 45 minutes.
