Blue Cheesy Totties


This was an experiment that went down well 


4 med size baking potatoes

75 to 100g Caledonian blue

150ml double cream

1 onion

handful mushrooms

Tbl spoon butter

4 cloves garlic

2 rashers smoked back bacon (4 streaky)

Dried oregano

Dried basil

salt and pepper

  • Peel and slice potatoes and place in a pan of salted boiling water or until potatoes are cooked but not too soft
  • in the meantime chop onion and 1 clove garlic and fry in a frying pan with some oil for 3-5 minutes on a low heat
  • Chop bacon into small pieces and fry for a further 3-4 minutes until cooked but not crispy.
  • Remove potatoes from heat and drain and add to the frying pan along with a good sprinkling of oregano and basil, season and cook for about 8 minutes or until potatoes start to go slightly brown remove from the heat and layer into an oven proof dish.
  • Preheat the oven to 190°C
  • For the sauce finely chop the mushrooms and remaining 3 garlic cloves and fry in the butter with a healthy helping of black pepper and sea salt less if using table salt.
  • Add the double cream and chop the cheese into quarters and add to pan turn up the heat to medium and stir continuously until cheese has melted
  • once sauce is nice and thick add into the dish with the potatoes
  • there should be enough sauce to just cover the potatoes and no more
  • place in the oven for about 15 to 20 minutes or until the potatoes on top go slightly brown.


I’ve not tried man u different ways just without mushrooms but It’s not as good

it would be nice if in the sauce shallots are used instead of onions

as a cheat I sometimes buy Aldi’s pan-fried potatoes and just throw the packet in the pan and make the sauce and add them together.


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