The recipe for potato gratin with Auvergne blue cheese.
Before Auvergne blue cheese was Roquefort. In many villages in Auvergne, in the 19th century, it was customary to produce Roquefort type cheeses, that is to say blue-veined cheeses – penicilium roqueforti.
Not benefiting from the famous caves where Roquefort was born, the producers did not obtain such convincing results.
He then had the brilliant idea of using the blue mold that grows on rye bread to “seed” the cheese.
Another genius idea: he pricked the cheeses using a knitting needle to let air in and allow the mold to develop. Is this lovely story true, or is it a legend?
I'll let you decide, because other versions of the origin of this cow's milk cheese exist and suggest that it was born a little earlier, on the volcanic lands of Auvergne. Still, it has been an AOP cheese since 1959.
The recipe for potato gratin with Auvergne blue cheese: Ingredients :
- 4 large floury potatoes
- 1 knob of butter
- 80 g of Auvergne blue
- Pepper
1. Bake the potatoes with their skins in a sheet of aluminum foil.
2. Cut them in half and gently collect the pulp with a spoon.
3. Mix the pulp with the butter, the blue cheese cut into fine dice and pepper.
4. Fill the potatoes with the mixture.
5. Brown for a few minutes in the oven.
