Sparkenhoe Mature Red Leicester potatoes au gratin

Potatoes au gratin is one of those indulgent dishes that make you look like you know your way around a kitchen, but is actually deceptively easy to make. This version adds Sparkenhoe Mature Red Leicester for a deep rich savoury flavour, but retains the rich creaminess of this classic French dish. Quick to prep, the oven does most of the work for you. Enjoy with a side of green veg for an easy comforting meal.

This recipe is adapted from Olive Magazine. Can be served as individual ramekins, or a larger dish. Serves 6


5/6 large Maris piper or Kind Edward potatoes - Cut into chunks, or go traditional with thinly sliced discs.
2 cloves of garlic, finely chopped
1 white onion, chopped
2 tbsp olive oil
130g crème fraîche
130ml milk
200g Sparkenhoe Mature Red Leicester, grated
30g Centosettanta or Parmiggiano, grated

Salt & Pepper to season
English mustard optional
Butter to grease


-Preheat your oven to 180c fan or equivalent, and butter your dish or individual ramekins.

-Boil your potatoes until just tender, if you have cut into discs, a brief submerging should be enough. Make sure to not overboil, you want them to retain their structual integrity. Drain and set to the side.

-Take your chopped onions, and sauté in the olive oil until they start to soften, then add the garlic and finish sautéing, being careful not to overcook.

- In a mixing bowl, add the crème fraîche and milk, and season with pepper and mustard if you are including. Whisk together until everything is incorporated, then mix in the Sparkenhoe Mature Red Leicester and Centosettanta. Leave a little spare Sparkenhoe for the top of the dish.

- Add the onions and garlic to this sauce and mix through.

- You can either add the potatoes into this mix as well, and then pour into your dish, or place your potatoes in the dish, and pour the mixture evenly across. If the potatoes are sliced, layer across the bottom of the dish, pouring the sauce across the layer, and making sure everything is evenly covered. Then repeat this until the dish is full, building the layers like brickwork, and finishing with the creamy mixture at the top. Sprinkle the remaining grated cheese across the top of the dish.

-Cook in the oven for around 40-45 minutes until golden and bubbling. Leave for 10 minutes before serving.

Once cooked, garnish with chives or spring onion for colour, and serve.