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Cheese Board Bake

Cheese Board Bake

By Morrisons
Published on 12 September 2024
Leftover cheese filling up your cheese waiting to be forgotten about? It’s not a bad problem to have with our leftover cheese board bake! Leftover roasties, caramelised white onions, crispy pancetta and stuffing in a cheese board bechamel – you’ll be saving cheese on purpose!
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Time and servings

55 minsTotal time
6Servings
15 minsPrep time
40 minsCooking time

Ingredients

  • 1 tbsp olive oil
  • 225g smoked streaky bacon rashers roughly chopped
  • 2 white onions sliced
  • 4 garlic cloves sliced
  • 2 sprigs rosemary
  • 1kg leftover roast potatoes torn into rough chunks
  • 150g leftover stuffing crumbled
  • 50g butter
  • 1 heaped tbsp plain flour
  • 500ml milk
  • 1 tbsp Dijon mustard
  • 1 tbsp dried thyme
  • 200g leftover cheeseboard cheeses grated/crumbled/chopped into small chunks (Stilton, Cheddar, Brie, Camembert, Gouda, Emmental, Goats cheese etc...)

Method

  1. Step 1

    Pre-heat your oven to 200C/180C fan/gas 6. Heat 1 tbsp olive oil in a large, deep casserole pan over a medium heat and add your smoked bacon, fry for 10 mins until crispy, remove from the pan and set to one side.

  2. Step 2

    Add your onions, garlic and rosemary to the pan and fry for a few mins until translucent, softened and fragrant. Add your potatoes and stuffing, give a stir, remove from the heat and pop to one side.

  3. Step 3

    Heat another large, non-stick pan over a medium-low heat and add your butter and flour and whisk together. Continuously whisk whilst adding the milk a bit at a time. Once smooth, add a big pinch of salt and pepper followed by Dijon and thyme. Bring to the boil ensuring to whisk continuously.

  4. Step 4

    Remove from the heat and stir through your leftover cheeseboard cheeses (leaving a handful aside) until melted. Pour into your pan of potatoes, onion and stuffing, add your bacon and give a good stir so all fully coated.

  5. Step 5

    Sprinkle with your remaining cheese and dollop with leftover chutneys before popping in the oven for 20 mins until hot and bubbling. A warming and hearty bake perfectly served with mixed greens.