Cambozola dauphinoise
One for lovers of blue cheese! This recipe uses cambozola, a mild blue cheese, to add depth to this classic potato dish. Great alongside steak.
By Nick Nairn
From Ready Steady Cook
Ingredients
- 200ml/7fl oz double cream
- 6 new potatoes, thinly sliced on a mandoline
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
- 55g/2oz Cambozola cheese, chopped
- 1 tbsp chopped fresh chives, to garnish
Method
Preheat the oven to 180C/350F/Gas 4.
Bring the cream to the boil in a frying pan and then add the potatoes and garlic. Using a wooden spoon, separate the potato slices into one layer across the bottom of the pan, season well with salt and freshly ground black pepper and simmer for 4-5 minutes.
Transfer the potatoes to a gratin dish, scatter over the cheese and bake for 8-10 minutes, or until golden-brown and bubbling. Serve with the chopped chives scattered over the top.
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