2 Beurre Bosc pears peeled and finely sliced (do this at the last minute)
2 large desiree potatoes, peeled and finely sliced
4 tablespoons butter softened
1 small brown onion, finely sliced
100g blue cheese
1 cup pouring cream
2 garlic cloves, minced
Pinch cayenne pepper
6 slices gruyere cheese
Salt and pepper
A little extra butter for brushing
Bunch wild rocket
3 tablespoons Bitton Lemon Dressing (or other good quality salad dressing)
Method
Pre heat the oven to 180°C
Brush the inside of 6 individual ramekins with butter then rub over the inside surface with a cut piece of raw garlic. Set aside until required
To construct the gratin, begin with a small dollop of butter, then a layer of potato, followed by a layer of Beurre Bosc pear, season lightly, add a few slices of onion, then some small pieces of the blue cheese. Continue to layer in this order, finishing with whatever layer you happen to reach the top of the ramekin with
Place a small saucepan over a medium high heat and add the pouring cream, garlic and cayenne pepper. Bring to the boil then top each gratin with 2 tablespoons of the cream mixture before covering the top with a slice of gruyere cheese
Place the ramekins onto a flat baking tray and into the pre heated oven for 20 minutes. Turn the heat up to 200°C and cook for a few minutes further until the top is nice and golden
Remove the tray from the oven and allow to rest for 5 minutes before serving with the wild rocket drizzled with the lemon dressing
