Lincolnshire Poacher Cheddar Au Gratin Potatoes

16 April 2020 — Dinner

Cheddar Au Gratin


3 tbsp butter

2 tbsp plain flour

480ml semi skimmed milk

130g Lincolnshire Poacher

60g chopped onion

Around 6 medium potatoes (to measure how many, place in the casserole dish first until filled)

Salt and pepper

How to make it

Cheddar Au Gratin potatoes are surely everyone’s favourite side dish. They perfectly complement many different meat dishes and when using Lincolnshire Poacher, you get an earthy, powerful kick of flavour.

  • Peel and slice the potatoes, around 1/2 cm thick
  • Dice the onions
  • Preheat the oven to 180°C Fan / 350°F / Gas Mark 5
  • In a large saucepan, melt the butter on a medium heat
  • Stir in the flour until smooth
  • Add the milk gradually, making a roux
  • Season and bring to the boil, allowing it to thicken a little
  • Remove from the heat and stir in the cheese
  • Add the potatoes and onions
  • Season to taste
  • Grease a deep oven proof dish. approx 26cm length
  • Pour the potato and cheese mixture into the dish, arranging a top layer of potatoes so that it looks tidy
  • Bake for 30-40 minutes until the Cheddar Au Gratin is tender and the cheese starts to brown
  • Works with pork, beef, steak, chicken, fish and even as a dish by itself with green vegetables or a crisp salad.

Try with these Bosworth Ash Stuffed Steaks or this Rôti de veau Orloff.

The recipe works with other cheddar’s too, view our hard cheese range here.

2 thoughts on “Lincolnshire Poacher Cheddar Au Gratin Potatoes

  1. Sounds lovely BUT, the first instruction is to Peel and Slice the Mushrooms ?? no mushrooms in the ingredients ! Confusing, I assume it meant to say Potatoes! Whatever, it sounds delicious. Will have to be ordering some of this cheese 🙂

    1. Good spot Barbara thanks, we were clearly thinking about mushrooms whilst writing about potatoes! Changed now 🙂

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