Potato, Stilton and Celery Gratin

This dish epitomises both the words luxury and frugality - ultimate comfort food and just what is needed to warm the cockles on an icy-cold day like today.
If you're like us and don't eat that many potatoes, there comes a time when you're drowning in them (if you're part of a veg box scheme) and this is a great dish to use up a whole kg bag in one go.
It's basically a potato bake but it's elevated by the humble ingredient of celery and the indulgent but affordable ingredient of Stilton cheese (Tesco do an 'Every Day Value Stilton that has just won a Taste 2012 award - and it's good, as good as any expensive stilton we've bought) I have to admit that this isn't entirely my own invention and is an adaptation of a recipe card that came with our Abel & Cole box last winter.

It's the perfect accompaniment to Steak as the stilton makes a classic marriage but it also makes a perfect supper dish if served with a nice fresh green salad.

For this you will need:
1kg of potatoes (preferably the waxy kind)
2 leeks
3 sticks of celery
Stilton to taste (I usually use around 1/2 a block)
Handful of other fridge remenant cheese - grated.
Milk
Olive oil
Salt and Pepper to season

Wine choice. A white bourgone although if having with steak will stand up to a lighter red such as a Chateau Neuf de Pape or a Chianti.

Chef's album choice: Cooked on an ice-cold day, it's got to be Kate Bush, 50 Words for Snow.
Setting & Props: Light a candle and stick the fire on. You may even choose to go all nordic-cool and put on a proper jumper. Good to eat with just a fork.

Total cost: approx £4.00 serves 4 as a side dish or 2 as a supper dish


MAKING IT:

Peel and thinly slice 1/2 the potatoes as thinly as possible. Ideally you should be able to see the knife blade through them. Layer up in the base of a heavy oven-proof dish which you have greased with butter or olive oil. Season.

Cut one of the leeks in half length ways and then thinly slice. Sprinkle over your potato layer. Do the same with one of the sticks of celery.
Peel and thinly slice 1/3 of the potatoes and layer up. Continue alternating potato, celery, leek and stilton until you reach the top of your dish with a top layer of potato.

Season liberally, and then pour over a mug full of milk.

Place in a low oven (approx 100c) for approx 1 -11/2 hours - or until cooked. You'll know it's cooked because of the colour and by inserting a knife into the middle of the bake - there should be no resistance. If you find your top potatoes are cooking too quickly, cover in foil for 20 mins and then take off to finish. Scatter a handful of grated cheese over the top and return to the oven for ten minutes.

Serve as a side to steak, chicken or as a supper dish with a side salad.