Potato gratin with beurre bosc pear and blue cheese with baby spinach
This one is easy to do. If you don't have ramekins take one oven dish and put all ingredients into the one dish. Worth the wait.
Recipe type: Baking
  • For the sauce:
  • 1 cup cream
  • 3 garlic cloves, minced
  • cayenne pepper, to taste but about ΒΌ tsp
  • For the gratin:
  • 2 large desiree potatoes, peeled and finely sliced
  • 3 Beurre Bosc pears, peeled and finely sliced
  • 4 tbs butter softened
  • 1 brown onion, finely sliced
  • 100g Gorgonzola Blue-vein cheese (Harvest Hub)
  • On Top:
  • 5 slices Maasdam Swiss Style Cheese
  • Salt and pepper
  • AND
  • Bunch baby spinach
  1. Pre-heat the oven to 180C.
  2. Need 6 ramekins greased with garlic butter
  3. To make sauce:
  4. In a saucepan on medium heat and add cream, garlic and cayenne pepper. Bring to the boil.
  5. To make the gratin:
  6. Into each ramekin start layering to the top with potato then pears and blue cheese. After each layer put 2 tbs of sauce.
  7. Cover the final top with the Maasdam cheese.
  8. Place the ramekins onto a baking tray and bake 20 minutes. Finish off by turning heat to 200C to brown the top for about 3 minutes.
  9. Remove the tray from the oven and cool for five minutes. For plating put baby spinach on plate then tip ramekin on top. Sprinkle some Australian Sprinkle seeds on top (Harvest Hub).
Recipe by Harvest Hub at https://harvesthub.com.au/latestnews/pears-beurre-bosc-and-packham/