Blue Cheese au Gratin Potatoes Recipe


Nutrition

Cal/Serving: 334
Daily Value: 17%
Servings: 8

Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat26g39%
Saturated16g80%
Carbs21g7%
Fiber1g6%
Sugars1g0%
Protein6g12%
Cholesterol90mg30%
Sodium204mg9%
Calcium121mg12%
Magnesium32mg8%
Potassium526mg15%
Iron1mg6%
Zinc1mg5%
Phosphorus145mg21%
Vitamin A969IU19%
Vitamin C6mg11%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg9%
Niacin (B3)1mg6%
Vitamin B60mg20%
Folic Acid (B9)22µg5%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K5µg6%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Blue Cheese au Gratin Potatoes
Heath Robbins

These are a favorite at home with grilled or roasted meat, game, or poultry. We use Great Hill blue cheese, but any creamy blue will do nicely.

See all potato recipes.

3.256755
Ratings148

INGREDIENTS

  • 4 russet potatoes, cut into 1/4-inch-thick slices
  • 3/4 cup Great Hill blue cheese, or any creamy blue
  • Salt and pepper, to taste
  • 1 pint heavy cream

DIRECTIONS

Preheat the oven to 350 degrees.

Arrange the potatoes in a cast-iron pan or ovenproof casserole in at least 3 layers, alternating each layer with the blue cheese and salt and pepper. In a pot, bring the cream to a boil and pour over the potatoes. Cover the pan with plastic wrap and foil.

Place the pan in the oven and put a cookie sheet underneath in case the cream boils over. Cook until the potatoes are tender when stuck with a fork and the cream has reduced, 45 minutes. Remove the cover and cook for 10 minutes to brown the top. Remove from the oven and let cool for 15 minutes before serving.

Recipe Details

Adapted from "Fresh & Honest: Food From the Farms of New England and the Kitchen of Henrietta's Table" by Peter Davis (Three Bean Press, 2008)

Servings: 8
Special Designations: Vegetarian

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