Featured Recipe: Potato gratin -

  • 23 September 2020
  • Moor Market
  • Cooking time: 90


1kg potatoes, thinly sliced

50g butter

150ml Heathen

100ml Chicken stock

250ml milk

150ml double cream

200g mild cheddar, grated

2tbsp plain flour

1 tsp garlic powder

1 tsp cayenne pepper

½ tsp paprika

Salt and pepper


  1. Preheat oven to 180⁰
  2. Over a medium heat, in a saucepan, melt the butter. Once melted add the flour and whisk for 2-3 minutes. Add the garlic, cayenne pepper, paprika, salt and pepper and whisk to combine.
  3. Slowly pour in the chicken stock, beer, and the cream, stirring to ensure there are no lumps. Once smooth add the cheese, saving a little cheese for the top, and milk, ensuring you keep stirring until cheese is melted, reduce the heat to low.
  4. Butter a casserole dish and place a layer of the potatoes in the bottom. Top with a layer of the cheese mixture, keep layering the potatoes and cheese mix, once sprinkle remaining cheese on.
  5. Cook in the oven for 70-90 minutes, until the potatoes are tender.
  6. Once cooked remove from oven, leave to stand for 15 minutes, serve and enjoy.

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