Roast potato & Stilton gratin

Name: Roast potato & Stilton gratin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 600 g frozen roast potatoes; 2 large leeks, cut into 2cm-thick rounds; 20 g pack thyme, plus extra leaves to serve; 1 tbsp olive oil; 100 g stilton; 300 ml pot double cream; 2 tbsp lemon & pepper crust

The best way to use leftover (or pre-frozen) roasties.

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Vegetarian

Serves6
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins
Plusstanding

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600g frozen roast potatoes
2 large leeks, cut into 2cm-thick rounds
¼ x 20g pack thyme, plus extra leaves to serve
1 tbsp olive oil
100g stilton
300ml pot double cream
2 tbsp lemon & pepper crust

Preheat the oven to 230ºC, gas mark 8 and arrange the potatoes in a roasting tin. Roast for 25-30 minutes, turning halfway. Meanwhile, put the leeks and thyme sprigs on a separate baking tray, drizzle with the oil and season. Roast for 20 minutes, turning halfway, until tender.
When the veg is cooked, preheat the grill to medium. With a knife and fork, roughly chop the potatoes and arrange in a gratin dish (about 20x30cm/1.5 litres) with the leeks, discarding the thyme stalks; season. Crumble over ½ of the Stilton, then pour over the cream. Season and crumble over the remaining cheese, then scatter over the lemon and pepper crust. Grill for 8-10 minutes, until golden and bubbling. Let it stand for 5 minutes, then scatter over extra thyme before serving.

Typical values per serving when made using specific products in recipe