20 - 30 MINS medium

Serves: 4


  • 1 x 1912 Stilton, crumbled

  • 4 large potatoes, peeled and thinly sliced using a mandarin

  • 5 cloves of garlic, sliced

  • Small bunch of tarragon, leaves removed and chopped

  • 250ml single cream

  • 250ml whole milk

  • 2/4 x cherry tomatoes on the vine

  • 4 lamb chops

  • Salt

  • 1 x lemon

  • Small bunch of tarragon and mint, leaves removed

  • 4 tbsps of olive oil


1912 Blue Stilton and Tarragon Dauphinoise Potatoes with Lamb Chops is a delectable dish that combines tender lamb chops with creamy, indulgent layers of thinly sliced potatoes infused with the rich flavours of blue cheese and fragrant tarragon.

The potatoes are cooked in a traditional dauphinoise style, creating a luxurious texture that perfectly complements the succulent lamb chops.

This dish offers a delightful herby, creamy, cheesy blend, making it a sophisticated and satisfying meal.


  1. Firstly start the blue cheese, tarragon potato dauphinoise. Peel and thinly slice or use a mandolin on the potatoes. Pop them into a large pot. Add the chopped garlic, tarragon leaves and half the crumbled 1912 Stilton. Pour in the cream and milk until all the potatoes are covered. Add extra milk if it doesn’t cover. Put the pan on a medium to low heat for 20 minutes until the potatoes are slightly soft and the sauce has thickened.


  1. Pour the almost cooked potatoes and sauce into a baking tray. Crumble the rest of the 1912 on top of the dauphinoise. Pop the into the preheated oven 190c for 20 minutes until golden and cooked though.


  1. Meanwhile make the mint and tarragon oil. Put the tarragon and mint into a blender along with the olive oil and salt. Blend until super smooth. Reserve for later.


  1. Put the cherry tomatoes on a baking tray with a drizzle of olive oil and salt and put in the oven along with the potatoes for 10 minutes.


  1. While the potatoes and tomatoes are cooking start the lamb chops. Season with salt. Heat a pan on a medium to high heat. Add a splash of oil. Add the lamb chops to the hot pan and brown for about 1 minute then flip for another minute. Squeeze lemon all over the chops and cook for another 30 sec on each side. Should feel bouncy to the touch.


  1. Take the potatoes out of the oven. Serve up the lamb chops onto a plate and drizzle with the tarragon and mint oil, along with the cherry tomatoes and enjoy!

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