BLUE CHEESE POTATO GRATIN
Provided by François Kwaku-Dongo
Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Blue Cheese Mozzarella Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
- Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
- Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
- Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.
POTATO AND BLUE CHEESE GRATIN
Categories Cheese Potato Side Bake Quick & Easy Blue Cheese Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F.
- Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.
MUSHROOM AND BLUE CHEESE POTATOES AU GRATIN
Blue cheese, potatoes and mushrooms. A splendid side dish, with variations!Source unknown
Provided by Lynnda Cloutier
Categories Potatoes
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. Grease a 3 quart rectangular baking dish; set aside. In large pan, cook potatoes in boiling lightly salted water for 5 minutes. Drain and set aside.
- 2. For sauce, in large pan, cook mushrooms, onions, and garlic in hot oil over medium heat til tender. Stir in flour, salt and pepper. Add milk, all at once. Cook and stir til thickened and bubbly. Stir in sage. Remove from heat.
- 3. Layer half the potatoes in prepared dish. Pour in half of the sauce. Sprinkle with ½ cup cheese. Repeat with remaining potatoes and sauce. Cover dish with foil. Cover and chill remaining sauce.
- 4. Bake for 35 minutes. Uncover and sprinkle top of gratin with remaining cheese. Bake for about 35 minutes more or til potatoes are tender and top is golden. Let stand for 10 minutes before serving. Makes 8 side dishes
- 5. Variations: Parmesan Potatoes Au Gratin: Prepare as directed, except omit mushrooms and sage and substitute shredded Parmesan cheese for blue cheese. Apple Smoked Cheddar Gratin: Prepare as directed, except omit mushrooms. Cut 2 large cored Granny Smith apples into thin wedges. Reduce amount of sage in sauce to 2 teaspoons. Put half the apples over each layer of potatoes. Substitute smoked cheddar or Gouda for blue cheese. To make ahead: Assemble gratin as directed but do not preheat oven. Cover with plastic wrap and chill for up to 24 hours. Bake in a 350 oven for 50 minutes. Uncover and top with remaining cheese. Bake for 40 to 50 minutes more or til potatoes are tender.
BLUE CHEESE & ROSEMARY SCALLOPED POTATOES
I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.
Provided by Kater
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 9x13 baking dish.
- Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
- Toss cheeses together.
- (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
- Whisk together sour cream, cream and 1 tsp salt.
- Pour cream mixture over potatoes.
- Tap dish on counter to settle ingredients and pop any air bubbles.
- Top with remaining cheese.
- Bake for one hour and fifteen minutes or until browned and tender.
- Note: This dish should be prepared and baked the same day.
- Do not refrigerate overnight.
- Trust me.
BLUE CHEESE POTATO GRATIN
These were a rich, wonderful addition to our Maple Vinegar Crispy Chicken #118864 dinner at Culinary Communion. They're even better the next day! Posted with permission.
Provided by bikerchick
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
- Rinse the potato slices in cold water then pat dry.
- You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper.
- Repeat twice with remaining ingredients (except garnish).
- Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
- Sprinkle with freshly grated Parmesan, and serve hot.
Nutrition Facts : Calories 336.6, Fat 19.3, SaturatedFat 12, Cholesterol 66.5, Sodium 246.8, Carbohydrate 33.8, Fiber 4.1, Sugar 1.6, Protein 8.6
BLUE CHEESE POTATOES AU GRATIN
© Larry Ervin - http://french-cooking-techniques.suite101.com/article.cfm/blue_cheese_potatoes_au_gratin This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d'Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results. I have altered the original recipe slightly to my liking. I recommend serving this with Recipe 24623 - http://www.recipezaar.com/24623
Provided by VLizzle
Categories Potato
Time 1h30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F.
- You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
- Put some water on to boil -- the amount depends on your pans. You'll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
- Butter the smaller baking pan.
- In a large bowl, mix the eggs, cream and cheeses until well blended.
- Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
- Fold the sliced potatoes into the cheese mixture.
- Spread the mixture into the buttered pan and cover with aluminum foil.
- Place the pan with the potatoes in the larger pan and set it on the oven shelf.
- Carefully pour hot water into the outer pan so that the water is about an inch deep.
- Bake one hour.
- Remove the cover and bake until the top is golden brown, about 15 minutes.
Nutrition Facts : Calories 444.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 169, Sodium 273.4, Carbohydrate 49.7, Fiber 6.1, Sugar 2.4, Protein 13.2
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