Twice-Baked Stilton, Potato, and Spinach Timbale

This twice-baked Stilton, potato, and spinach timbale offers a rich, creamy, and flavorful dish that is perfect for an elegant dinner for two. The combination of the creamy potato base, savory spinach filling, and crispy Stilton topping creates a delightful contrast of textures and flavors. Enjoy it with a red onion compote for example which lends a strong, tangy, slightly chutney note to complement this wonderful dish.

Ingredients:

• For the Potato Base:
  • 2 large russet potatoes, peeled and cut into chunks
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
• For the Spinach Filling:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups fresh spinach, chopped
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste
• For the Stilton Topping:
  • 4 oz (about 1/2 cup) Stilton cheese, crumbled
  • 1/4 cup breadcrumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon unsalted butter, melted
• To Finish:
  • Extra Stilton cheese for garnish (optional)
  • Fresh herbs for garnish (optional)

Equipment:

• Saucepan
• Frying pan or skillet
• Mixing bowls
• Potato masher or ricer
• Whisk
• Small baking dish or ramekins (2 individual portions)
• Oven
• Baking sheet
• Parchment paper (optional, for easy cleanup)
• Measuring cups and spoons
• Knife and cutting board
• Spatula or spoon

Preparation and Cooking Times:

• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes

Preparation:

1. Prepare the Potato Base

• Boil the Potatoes: Place the potato chunks in a large saucepan and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
• Drain and Mash: Drain the potatoes and return them to the pan. Add the heavy cream and butter. Mash the potatoes until smooth and creamy. Season with salt and freshly ground black pepper to taste. Set aside.

2. Prepare the Spinach Filling

• Cook the Onions and Garlic: Heat the olive oil in a frying pan or skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
• Wilt the Spinach: Add the chopped spinach to the pan and cook until wilted, about 3-4 minutes. Stir in the heavy cream and season with salt and pepper. Cook for another 2 minutes until the mixture is well combined and slightly thickened. Remove from heat and set aside.

3. Prepare the Stilton Topping

• Mix the Topping: In a small mixing bowl, combine the crumbled Stilton cheese, breadcrumbs, fresh parsley, and melted butter. Mix well until the breadcrumbs are evenly coated and the cheese is distributed.

4. Assemble the Timbale

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Layer the Ingredients: Grease two small baking dishes or ramekins with butter or cooking spray. Divide the mashed potato mixture evenly between the two dishes, pressing it down to form an even layer. Next, spoon the spinach filling over the potato layer, spreading it out evenly. Finally, top with the Stilton breadcrumb mixture, pressing lightly to adhere.

5. First Bake

• Bake the Timbales: Place the assembled timbales on a baking sheet (for easy handling) and bake in the preheated oven for 20 minutes, until the topping is golden and crisp and the filling is heated through.

6. Cool and Refrigerate

• Cool the Timbales: Remove the timbales from the oven and let them cool to room temperature. If not serving immediately, cover and refrigerate for at least 30 minutes or up to 24 hours. This step allows the flavors to meld and the timbales to firm up, making them easier to handle for the second baking.

7. Second Bake and Serve

• Preheat the Oven Again: Preheat the oven to 375°F (190°C) if it has been turned off.
• Bake Again: Remove the timbales from the refrigerator and allow them to come to room temperature if chilled. Place them back in the oven and bake for another 15-20 minutes, until thoroughly heated and the topping is extra crispy.
• Garnish and Serve: If desired, garnish with additional crumbled Stilton and fresh herbs. Serve the timbales hot, directly from the ramekins or gently unmolded onto plates.

Additional Tips:

• Choosing the Cheese: Stilton cheese is a strong-flavored blue cheese that pairs beautifully with the creamy potatoes and earthy spinach. If you prefer a milder flavor, you can substitute with a milder blue cheese like Gorgonzola.
• Advanced Preparation: These timbales can be prepared in advance up to the point of the first bake and refrigerated until needed. This makes them a convenient option for dinner parties or special occasions.
• Serving Suggestions: This dish pairs well with a crisp salad and a glass of white wine, such as Chardonnay or Sauvignon Blanc. It can also be served as a hearty side dish alongside roasted meats or grilled vegetables.
• Customizations: Feel free to experiment with different herbs and cheeses to suit your taste. For instance, rosemary or thyme can be used in place of parsley, and a different cheese like Gruyère can provide a unique twist.