Carrot and Blue Cheese Gratin

Just follow the simple steps below to prepare a carrot and blue cheese gratin, an easy and comforting recipe perfect for winter.

06 November, 2018

1 HR 0 MIN

Butter

2 tbsp, plus extra for greasing

Leeks

2 small, trimmed, halved and washed

Carrots

4 medium, peeled and thinly sliced on the bias

Milk

350 ml, whole

Whipped cream

250 ml

Blue cheese

150 g, e. g. Stilton or Roquefort, crumbled

Sunflower seeds

2 tbsp

Thyme

1 tbsp, leaves

Salt

Pepper

black, freshly ground

Preparation

Preheat the oven to 180°C (160° fan) | gas 4.
Grease a round baking dish with a little butter.
Melt 2 tbsp butter in a casserole dish set over a medium heat.
Add the leeks, carrots, and a pinch of salt, sweating for 5-6 minutes until just softened.
Arrange the vegetables in the greased baking dish.
Whisk together the milk, cream, and blue cheese in a measuring jug with some salt and pepper.
Pour over the vegetables in the dish.
Scatter the top with the sunflower seeds and thyme leaves.
Season the top with a little salt and pepper.
Bake for about 35-45 minutes until golden-brown on top and bubbling at the edges.
Remove from the oven and let stand briefly before serving.