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Blue Cheese Dauphinoise Pie

Blue Cheese Dauphinoise Pie

with Leek and Green Beans

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Our Blue Cheese Dauphinoise Pie is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Veggie
Allergens:MilkCeleryEggCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Leek

2 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Vegetable Stock Paste

(ContainsCelery)

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Blue Cheese

(ContainsMilk)

¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

150 grams

Green Beans

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4282 kJ
Energy (kcal)1023 kcal
Fat62.0 g
of which saturates36.0 g
Carbohydrate95 g
of which sugars14.0 g
Protein23 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Colander
Garlic Press
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds. Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander.

2

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium heat. Add the leek and cook until softened, 4-6 mins, stirring occasionally. Add half the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, vegetable stock paste, reserved potato water and the grated hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Stir in the blue cheese until smooth, then season to taste with salt and pepper.

4

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Carefully bang the dish on a hard surface to remove air bubbles. Lay the pastry on top of the filling and trim the edges to the size of the dish. TIP: Don't worry if the pastry goes over the edge of the dish a little. Brush the pastry with a little milk if you have some. Bake on the top shelf of your oven until golden brown and bubbly, 20-25 mins.

5

Meanwhile, clean your frying pan and trim the green beans. When the pie has 10 mins left, heat a drizzle of oil in the (now empty) pan on medium-high heat. When hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

6

Once cooked, serve the pie with the green beans alongside. Enjoy!