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Blue Cheese Dauphinoise Pie

Blue Cheese Dauphinoise Pie

with Leek and Garlicky 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:Cereals containing glutenMilkCeleryEgg

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

¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

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)

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
Fat61.5 g
of which saturates35.7 g
Carbohydrate95 g
of which sugars14.4 g
Protein22.9 g
Salt2.42 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Peeler
Colander
Garlic Press
Frying Pan
Oven dish
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Bring a large saucepan of water with 1/2 tsp salt to the boil. 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.
Once cooked, reserve some of the potato water (see pantry 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).
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the leek and cook until softened, 4-6 mins, stirring occasionally.

3

Stir half the garlic into the leek and cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, reserved potato water and 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.
Cover with the puff pastry (see ingredients for amount), trimming off any excess. Press some over the side of the dish if you can, or just sit it on top. Make a small hole in the middle - this allows the steam to escape. TIP: 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. TIP: Put the dish onto a baking tray to catch any drips.

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 frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.
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 from the heat.

6

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