Stinking Bishop Gratin

26 April 2021 — Dinner

Stinking Bishop Gratin


230g Stinking Bishop

2kg white potatoes

250ml whole milk

250ml cream

1 tsp salt

30g butter

1 clove garlic, chopped in half

How to make it

Cheese gratin is already dreamy, so paired with gorgeously creamy and sweet Stinking Bishop takes this Gratin to a whole new level. Stinking Bishop Gratin is great with loads of dishes, but particularly good with lamb.

  • Preheat the oven to 180°C/160°C fan/gas 4
  • Peel the potatoes then finely slice them as evenly as possible
  • Rinse the potato slices with cold water
  • Spread the slices out on a clean tea towel and pat dry
  • Lightly season with salt and pepper
  • In a large saucepan, bring the milk and cream to the boil, then simmer
  • Add the potato slices and stir gently
  • Rub butter around a shallow ovenproof dish
  • Rub the garlic clove around the dish
  • Transfer 1/3 of the potatoes into the prepared dish and spread out evenly.
  • Top with a half of the sliced Stinking Bishop
  • Repeat with another layer of potatoes, and another layer of cheese
  • Finish with a potato layer
  • Pour over the remaining milk from the saucepan
  • Bake for 1 & 1⁄4 hours
  • Let the gratin rest for 10 minutes before serving

Other recipes

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Earthy mushrooms, moreish linguine and sweet (and extremely pongy!) Stinking Bishop are the core components of this delicious dish.

This rich and filling three cheese Salami Gratin is a meal in itself – ideal for a cold winters night, and uses the very best of our Alpine cheeses – Comté and Gruyère. Serve with a crisp green salad.

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