Blue Cheese au Gratin Potatoes

Blue Cheese au Gratin Potatoes
Staff Writer
Blue Cheese au Gratin Potatoes

Heath Robbins

Blue Cheese au Gratin Potatoes

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.

Ingredients

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

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
2mg
1%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
13µg
2%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
13mg
1%
Choline, total
3mg
1%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
9mg
1%
Sodium, Na
176mg
12%
Water
15g
1%

Blue Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Blue Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.