Blue Cheese and Cheddar Stovies

Monday 24 October 2011

Ahhhh . . . stovies . . . that traditional Scottish Dish which consists of potatoes, leftover roast from the Sunday roast, and onions stewed in beef drippings and broth on top of the stove . . . until the potatoes are tender and golden . . . and the whole thing becomes amazingly deliciously scrummy. Kind of like a leftover Sunday lunch stew I guess.

These are not stovies in that old tradition . . . I mean there's no meat in sight . . . and I've added cream to the broth, and herbs . . . but it is basically a potato and onion stew . . . cooked in a skillet on top of the stove, until the potatoes are meltingly tender and beginning to brown a bit on the bottom . . .

Sprinkled with cheese and then placed into a hot oven so that the cheese gets all golden and browned in bits . . . these are fabulously delicious.

Each mouthful . . . rich, cheesy, creamy . . . oniony, herby . . . moreishly scrummy.

You get those nice crispy brown bits of potato on the bottom. That oozingly rich sauce. The melted cheese gilding it all with more scrum almost than a body can handle. Blue cheese and strong cheddar . . . oh what a beautiful marriage.

Meat free. . . and on Monday too. If you use a vegetable stock and vegetarian cheeses, it is completely vegetarian . . . but don't shoot me for not being that pedantic. I do my best.

*Blue Cheese and Cheddar Stovies*
Serves 4
Printable Recipe

Potatoes, onions, cream and cheese. Oh my goodness! Heaven on earth!

1 TBS butter
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and minced
4 medium to large potatoes, peeled and thinly sliced (a generous pound)
a couple of sprigs of fresh thyme, leaves stripped (about 2 tsp)
125ml of chicken broth (1/2 cup)
125ml of double cream (1/2 cup)
1 bay leaf
4 ounces strong cheddar cheese, grated (1 cup)
1 ounce of blue cheese, crumbled (1/4 cup)
fine sea salt and freshly ground black pepper to taste
a few thyme leaves to garnish

Preheat the oven to 220*C/425*F/ gas mark 7. Melt the butter in a large oven proof skillet over medium high heat. Once it begins to foam, add the onions and cook, stirring occasionally until it softens and begins to turn golden brown. Toss in the garlic and thyme leaves. Cook, stirring for about 30 seconds. Add a pinch of salt and a good grinding of black pepper. Add the potatoes, chicken broth and cream. Bring to a simmer and then cover and reduce the heat to low. Cook, covered, for about 10 minutes.

Remove the cover and the bay leaf. Sprinkle both cheeses evenly over top. Place the skillet into the heated oven and cook for 15 minutes, until the cheese is bubbling and slightly browned. Remove from the oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with a few fresh thyme leaves to garnish.

Over in The Cottage today, Crispy Fried Potatoes with Eggs.


  1. This looks like a lovely comfort recipe, I hope you don't mind if I take a few liberties with the ingredients to use up some some leftover pork roast.

  2. Mmm... got to be delish,anything with melted cheese,I adore.Another new trial for me.Thankyou Marie.I hope your cough is much better and you are feeling more yourself today stay warm.Have Great Monday.Take Care God Bless Kath.xx

  3. Oh my gosh!! You are seriously talking my language with this!

  4. Mr CB is Scottish - why has he never made these amazing stoves before?!

  5. OH I can't stand it!! These look insanely delicious - the ingredients are fantastic - I can just smell them!!
    Mary xox

  6. Maybe it's your fantastic photos, but I am sucked right into this one! I've GOT to have it : )

  7. I did this with the blue cheese before, but tonight I'm doing it with all cheddar because I don't have any blue. It is in essence the au gratin potato recipe I've been searching for in vain for years. Because of Lent I'm using veggie broth, because of lack of blue cheese I'm using just cheddar, but I've got lovely bay leaves, and fresh thyme and I expect it will come out wonderfully again. Can I just say that you are one of my go to spots for recipes. Your fish and chips recipe is incredible.

  8. Liz, thank you so much for your lovely comment! I love it when my readers cook my recipes and enjoy them as much as I do, and I especially love it when they feel comfortable enough to adapt them to the game more die T's they have in their own larders! All cheddar sounds delicious! I may even do that myself! Xx

  9. Latest variation, half milk half cream, no broth because I haven't


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!