One one of our numerous trips to France Pete & I enjoyed some wonderful meals at a cheese and wine restaurant in Bordeaux. One getting home, Pete attempted to recreate one simple dish we ate there and this is his rather tasty result! It’s a dish we both love so we have it once every 6 weeks or so! I’d have it every week but that much cheese makes it a no-no!
Petetree's Cheesey Potato Bake
- 200 g potatoes per person (floury variety)
- 200 g strongly-flavoured cheeses per person (roughly one third each of a hard cheese such as Comte or Gruyere, a medium-soft cheese such as Maroilles or Pont l’Eveque and a blue cheese such as Gorgonzola or Stilton)
Peel and chop the 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 the cheeses into small pieces; about half an inch. Pete often slices some of the soft cheese to lay over the top.
Distribute the potatoes and cheese evenly in a shallow oven 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 Centigrade, until the cheese is starting to brown on top. Time is a little dependent on the cheese mix but is approximately 40-45 minutes.
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