Blue Cheese Vegetable Gratin

I made some more broccoli and stilton soup today, so thought I'd use the rest of the stilton in this.

450g each of potatoes, carrots and parsnips, thickly sliced
bunch of spring onions
knob of butter
140g stilton

Preheat the oven to 200C.

Cook the potatoes, carrots and parsnips in salted boiling water for 8 - 10 minutes, until just tender. Drain well.

Roughly chop the spring onions. Melt the butter, add the spring onions and fry gently for a minute or two until softened slightly. Tip in the vegetables and stir until coated with butter. Tip into an ovenproof dish.

Slice the cheese and put on top of the vegetables. Bake for 20 minutes. Serve.