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Royal Crest


Sweet Potato and Mustard Gratin with Acacia Honey, Stilton and Pancetta


(5 portions)
  • 2.5 kg sweet potatoes peeled and sliced
  • 2.5 kg jacket potatoes peeled and sliced
  • 500ml double cream
  • 250ml full fat milk
  • 125g grated Parmesan
  • 10 slices Pancetta
  • 1 clove of garlic
  • Salt, pepper and nutmeg to taste
  • 1 tsp chopped chives
  • 1 tbsp Paxton's Wholegrain Mustard
  • ½ tbsp Pure Acacia Honey
  •  250g Stilton 


  1. Peel both kinds of potatoes, slice and wash starch off. Place in a colander and season with salt and pepper.
  2. Bring double cream and milk to the boil; add mustard, garlic and nutmeg. Reduce by 1/4.
  3. Place potatoes in a baking tray evenly and pour over cream mixture. 
  4. Cover with tin foil and bake at 180° for 2-3 hours or until potatoes are cooked and the cream is absorbed and golden brown.
  5. Grill the pancetta until it is crispy and place on top of the gratin. Top with Stilton cheese and/or equivalent creamy blue cheese and serve.