Harrogate Blue Potato Gratin

Side dishServes 4-6

A side dish not to be side lined! This mouth-watering Potato Gratin recipe from the team at Shepherds Purse uses their award winning Harrogate Blue Cheese to create an indulgent and flavoursome accompaniment to any meal. For more recipe inspiration and to buy online visit www.shepherdspurse.co.uk


250g fresh spinach
¼ tsp grated nutmeg
½ tsp paprika
750g Maris Piper or King Edward potatoes, peeled
100g Harrogate Blue
75g Cheddar or gruyère, grated
125ml milk
300ml double cream


  1. Preheat the oven to Gas Mark 3, 170°C, fan 150°C and grease a shallow ovenproof dish.
  2. Wash the spinach, put it in a large saucepan then cover and cook on a medium heat until the leaves are just wilted, shaking the pan from time to time. Drain well, allow to cool before squeezing out excess water.
  3. Roughly chop and put in a bowl and add the nutmeg and paprika, season and mix well.
  4. Slice the potatoes thinly (about 0.5cm thick)
  5. In an oven proof sauté pan or an oven proof dish, add the cream and the potatoes over medium heat and bring them up to a simmer
  6. Season with salt and pepper
  7. If the pan looks too dry you can add more cream (or water).  The potato slices should be about 3/4 covered
  8. Cover and simmer for about 15 minutes, until the potatoes are just starting to get tender
  9. Add the Harrogate Blue and allow to melt in for a few minutes
  10. Add the baby spinach, and stir it in, then top with the gruyere cheese
  11. Sprinkle evenly with the remaining cheese and move the pan into the oven. Bake for about 30 minutes until golden brown and cooked through.