Gratin of potato, Beurre Bosc pear and blue cheese with a wild rocket salad
Preparation Time: N/A
Cooking Time: N/A
- 2 Beurré Bosc pears peeled and finely sliced (do this at the last minute)
- 2 large desiree potatoes, peeled and finely sliced
- 4 tbsp butter softened
- 1 small brown onion, finely sliced
- 100g blue cheese
- 1 cup pouring cream
- 2 garlic cloves, minced
- Pinch cayenne pepper
- 6 slices gruyere cheese
- Salt and pepper
- A little extra butter for brushing
- Bunch wild rocket
- 3 tbsp Bitton Gourmet Lemon Dressing (or other good quality salad dressing)
Recipe by David Bitton
Pre heat the oven to 180 degrees C.
Brush the inside of 6 individual ramekins with butter then rub over the inside surface with a cut piece of raw garlic. Set aside until required.
To construct the gratin, begin with a small dollop of butter, then a layer of potato, followed by a layer of Beurré Bosc pear, season lightly, add a few slices of onion, then some small pieces of the blue cheese. Continue to layer in this order, finishing with whatever layer you happen to reach the top of the ramekin with.
Place a small saucepan over a medium high heat and add the pouring cream, garlic and cayenne pepper. Bring to the boil then top each gratin with 2 tablespoons of the cream mixture before covering the top with a slice of gruyere cheese.
Place the ramekins onto a flat baking tray and into the pre heated oven for 20 minutes. Turn the heat up to 200 degrees C and cook for a few minutes further until the top is nice and golden.
Remove the tray from the oven and allow to rest for 5 minutes before serving with the wild rocket drizzled with the lemon dressing.