Tip for boiling potatoes

Dont add salt to the water when you are boiling potatoes this stops them splitting. Instead drain them, and then season.

See more tips!

  Hot Links
You are here > RECIPES :: Irish Food :: Cheesy potatoes with Glebe Brethan Cheese

Cheesy potatoes with Glebe Brethan Cheese

Glebe Brethan cheese won a double-gold in the International Cheese Awards 2005 for Best New Cheese and Best Speciality Farmhouse Cheese. Made from unpasteurised Montbeliarde cows' milk, it is made in the style of the French cheese, Comte. We 'created' this recipe after visiting the Tiernan farm and we ate most of it from the test kitchen baking dish.

Serves 2 (4 for a starter)


2 large potatoes, peeled and sliced into coin shapes
2 garlic cloves, sliced (before you slice them, use one cut clove to rub round the buttered dish)
2 shallots, chopped finely
2 inch strip cut from a block of Glebe Brethan cheese, and broken into small cubes
Salt and black pepper



1. Rub the baking dish with butter - use a shallow dish, preferably of cast-iron or enamelled cast iron, it bakes better.
2. Layer the potatoes, garlic, shallots and cubes of cheese, sprinkling a fine layer of salt and pepper over each and finishing with a layer of shallots with cheese on top and another fine sprinkling of salt and pepper.
3. Add knoblets of butter on top.
4. Bake in a medium oven (about 180C) for an hour until the cheese is brown. (When you're serving it, keep the crunchy brown bits on the bottom for yourself as a cook's treat.)

Cook's note
- In Ireland, you'll find Glebe Brethan cheese at Fallon and Byrne in Dublin 2, or at Caviston's in Dalkey and at good delis and cheese shops around Ireland. If you can't find it, ask them to order it for next time. It really makes a difference we think it's the milk from the Irish Montbeliarde cow and the grass around Louth. Who knows but it's delicious. If you are a supplier from outside Ireland who wants to stock Glebe Brethan cheese, call Mairead Tiernan at 087 674 2043 or email maireadtiernan@eircom.net.

Editor and tester cook's note: Sorry, we ate all the dauphinoise before we photographed it, so we have a picture of Glebe Brethan maturing on the shelves. Photos by www.harryweir.com. We will be bringing you a full photo essay on how Glebe Brethan is made shortly.

View more Irish Food
Print This Article
Rate this recipe
Your Comments

Quick search for items alphabetically :
Browse   A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z



Home | Contact


Home | Sitemap | Contact Us | Copyright © www.greatfood.ie. Website Maintained By ISolution.org