ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
STEAK WITH BLUE CHEESE POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pierce the potatoes with a fork, then microwave until easily pierced but slightly firm in the center, about12 minutes. Brush with olive oil and bake directly on the oven rack until tender with crisp skins, about 10 minutes. Keep warm.
- Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Mix the blue cheese, sour cream and herbs in a bowl.
- Heat a cast-iron skillet over medium-high heat. Sprinkle the skillet with 1/2 teaspoon salt and drizzle lightly with olive oil, then add the steak and weigh it down with a heavy skillet; cook until browned, 4 minutes. Flip the steak, replace the top skillet and brown the other side, 3 minutes. Reduce the heat to low, remove the top skillet and cook 1 to 4 more minutes for medium rare. Transfer to a plate to rest.
- Return the skillet to medium-high heat, add the shallot and port and boil until thickened, about 4 minutes. Stir in the broth and any juices from the steak and cook 5 minutes, then whisk in the butter. Split open the baked potatoes and top with the blue cheese mixture. Slice the steak; serve with the potatoes and sauce.
CHEESY POTATO CAKE RECIPE BY TASTY
Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
- In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
- Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
- Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
- Add a final layer of potato slices around the center of the pan
- Top with the remaining cheddar and Gruyère cheese.
- Cover with greased aluminum foil and bake for 40 minutes.
- Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
- In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
- Slowly add in the cream, whisking until fully incorporated.
- Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
- Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
- Cool for at least 30 minutes, then slice and serve.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams
BLUE CHEESE POTATO CAKES
I have found a new love... blue cheese! I have been trying to find new ways to use it in recipes. Today I was watching hot of the grill with Bobby Flay and he made these beautiful cakes. Panko bread crumbs are Japanese bread crumbs. They help give a light crust to the cakes. This recipe is a great way to use leftover mashed potatoes! Hope you enjoy them!
Provided by Loves2Teach
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- First, combine the potatoes, bread crumbs and blue cheese in a medium bowl.
- Season with salt and pepper to taste.
- Next form the mixture into eight 2-inch cakes.
- Now chill the cakes in a single layer in the refrigerator for 30 minutes.
- Then dredge the cakes lightly in more panko crumbs.
- Heat the oil in a large saute pan over high heat.
- Turn the oil down a bit and cook the cakes until golden brown on both sides (approx 5-10 minutes depending on the heat of your pan).
- Enjoy!
Nutrition Facts : Calories 159.7, Fat 9.8, SaturatedFat 2.7, Cholesterol 7.4, Sodium 325.8, Carbohydrate 14.3, Fiber 1.1, Sugar 1.2, Protein 3.7
HOMEMADE POTATO CHIPS WITH BLEU CHEESE AND CHIVES
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices.
- Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.
BLUE CHEESE POTATOES
Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.
Provided by KittyKitty
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
- Bake at 450 for 25 minutes.
- Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
- Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.
Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6
BLUE CHEESE POTATOES
Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
POTATO AND BLEU CHEESE CAKES
Make and share this Potato and Bleu Cheese Cakes recipe from Food.com.
Provided by COOKGIRl
Categories Potato
Time 25m
Yield 6 pancakes
Number Of Ingredients 11
Steps:
- Sauté the onion in 1 tablespoon of butter in a small skillet on medium heat. Set aside to cool slightly.
- In a mixing bowl, combine the hash browns, leftover mashed potatoes, sautéed onions, remaining butter (melted), bleu cheese, chives, salt and pepper.
- Separate one egg and lightly beat it. Stir into the potato mixture. Beat the other egg in a small, shallow bowl. Set aside.
- Form potato mixture into cakes 1/4-inch thick and 4 inches in diameter.
- Dip cakes in reserved beaten egg then coat with bread crumbs.
- Heat oil in a large skillet over medium-high heat and fry the cakes until golden on each side.
- An Irish Toast: May the roof above us never fall in, and may we family and friends gathered below never fall out.
Nutrition Facts : Calories 192.5, Fat 10.7, SaturatedFat 4.5, Cholesterol 86, Sodium 376.7, Carbohydrate 19, Fiber 1.7, Sugar 1.5, Protein 5.2
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