Season favorites with a twist of blue cheese

Potatoes, leeks and pumpkins – get inspiration to cook fall favorites!

Creamy potato gratin with leeks and blue mould cheese

Flødestuvede kartofler med porre og blå ostPotatoes and leeks are always a great match and this classic dish we probably all know. I love giving the traditional dishes a twist of something unexpected, that my guest are not expecting. This variation of creamy potatoes with a twist of blue is one of the best! Simply add a little blue cheese to the cream and the potatoes will get an even creamier consistency and a little more piquant taste. Perfect if you ask me!


500g potatoes
1 leek
40-50g Castello Creamy Blue
1/2 litre cream


1. Potatoes and leeks are sliced and spread on a casserole.
2. Stir cream and cheese together well and pour it on the dish.
3. Bake at 200° for 30-40 min. (keep an eye on the dish during baking) 


Stuffed Hokkaido with Castello Creamy Blue

Fyldte Hokkaido med blåskimmelostThis is a delicious and easy to cook fall dish. Hokkaido is in season in October and it is an underrated pumpkin, because it tastes absolutely fantastic!


1 small Hokkaido
200 g ground beef
1 egg
75 g Castello Creamy Blue
2 tsp paprika
2 tsp salt
A pinch of pepper and cumin


1. Cut the Hokkaido in half and remove the insides with a spoon
2. Brush with oil
3. Mix beef, cheese, egg and spices and form a mass. Stuff the pumpkin with the beef mix.
4. Bake at 200 ° for about 45 minutes.

Serve with a nice salad and some chili sauce on top. Enjoy! ;) 

Flødestuvede kartofler med Castello Creamy Blue
Flødestuvede kartofler med Castello Creamy Blue
Fyldte hokkaido med et twist af blåskimmelost
Recipe for stuffed pumpkins with blue cheese
Søren Staun

Søren Staun

This article was written by Danish Food Blogger Søren Staun from

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