Potato Bake with Broccoli, Blue Cheese and Apple


  • 600g Rooster potatoes, sliced thinly
  • 25g Blue cheese, crumbled
  • 70g Eating apples, cut into chunks
  • 160g Broccoli florets
  • 250ml Double cream
  • 3 Egg yolks
  • Salt and pepper


Heat the oven to 220c Cook the broccoli in salted, boiling water for four minutes, drain and refresh under cold water. Blanch the potato slices in boiling water for three to four minutes and drain. Grease some ramekins with butter or oil and line with the potato slices. Mix together the apple, broccoli and blue cheese and divide between the ramekins. Mix together the cream, egg yolks and seasoning and pour into the ramekins. Bake in the oven for 9 minutes until golden. Cool a little and serve in the ramekins with salad.