Sunday, 20 January 2013

Potato, Mushroom and Blue Cheese Melt

Its a little over due this post but just before Christmas I was sent a bag of some lovely red skinned Rudolph Potatoes, which in turn got turned into a few different potato based dishes!

Whilst these snow white centred beauties made excellent mini roast potatoes - one of my favourite ways to cook potatoes - simply tossed in oil - in this case Mr Hugh's Extra Virgin Rapeseed oil, sea salt and some freshly chopped rosemary sprigs:

However, a new personal favourite was this proper fridge raid supper, and in about 20 minutes I had this gorgeous mini roasting pan full of my favourite foods, grilled until meltingly delicious! 

Just before Christmas I treated myself to a small hardy non-stick roasting pan - ideal for one or two portions, if not use a small gratin style or small shallow casserole dish

2 medium sized rudolph potatoes, cut into 2cm chunks
4 chestnut mushrooms, sliced
A few sliced green olives - mine were leftover from Boxing day
Small wedge of gorganzola cheese

1) Start by boiling the potatoes until just tender – about 12 minutes. 

2) Meanwhile fry the mushrooms in a little oil until nicely browned. 

3) Drain the potatoes well, place in a greased non-stick roasting pan in an even layer, dot over the olives, scattering of the cheese, mushrooms and season with salt and pepper. Place until a hot grill until everything is starting to brown and the cheese has melted nicely. 

Serve garnished with fresh parsley and your choice of vegetable – mine was my Christmas favourite of spiced red cabbage, which I made a job lot of before Christmas - it freezes a treat!

Thanks to both Rudolph Potatoes and Mr Hugh's oil for the Samples


  1. Oh yes please. That would make me very happy!

  2. That does sound good. Anything with melted cheese and potatoes just shouts ski food to me, perfect for this weather!

  3. Awesome blog. I enjoyed reading your articles. This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work! Blue Cheese


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