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Serves 4 to 6


3 elephant garlic cloves, crushed
3 tbsp. sunflower oil
1 red onion, finely sliced
1 1/2 lbs. baking potatoes, skins on and sliced
1 cup celery, finely sliced
1/2 cup whole milk
2 tbsp. salted butter
1/4 tsp. fresh rosemary, finely chopped
1 1/2 cups Stilton cheese, finely crumbled or grated

For the salad:
1/4 cup red onions, coarsely chopped
3 tbsp. cider vinegar
1 1/2 tbsp. malt vinegar
1 1/2 tbsp. red wine vinegar
2 tbsp. seedless raisins
1/4 tsp. Hungarian sweet paprika
1 1/2 tbsp. soft brown sugar
1/2 cup sunflower oil
2 tbsp. hard margarine
1/2 cup walnuts, coarsely chopped
1 small Savoy cabbage, sliced and shredded
2 red eating apples, coarsely diced


Heat oven to 350 F (180 C). Gently fry onions, garlic and rosemary in sunflower oil. Remove from heat and set aside to cool.

Using non-stick oblong baking dish, put 1/3 of potatoes on bottom. Put 1/3 of Stilton cheese on top and 1/3 of celery. Drizzle 1/3 of garlic mixture and oil on top evenly. Put another set of thirds of potatoes, cheese, celery and garlic mixture. Then repeat for third time. Pour milk over top evenly and divide butter into tiny nobs and place randomly over top. Serve hot as a main course with the Cabbage Apple Salad and buttered rolls, or as a side dish to chicken or pork.

For the salad, combine red onion, vinegars, raisins and paprika in a bowl. Add soft brown sugar and sunflower oil and mix well. Season accordingly.

Melt margarine and fry walnuts for 2 minutes until golden. Remove and drain. Allow to cool.

Mix cabbage and apple in a bowl and coat well with the onion dressing. Mix in the walnut pieces and serve chilled as a side salad or double mixture and make a main course with crusty bread.