Blue Cheese Potato Gratin Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUE CHEESE POTATOES AU GRATIN



Blue Cheese Potatoes Au Gratin image

© 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

2 tablespoons butter
2 eggs
1/2 cup heavy cream
3/4 cup bleu d'auvergne cheese, crumbled
1/2 cup parmigiano-reggiano cheese, grated
sea salt & freshly ground black pepper
3 large russet potatoes, peeled and sliced very thin

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

BLUE CHEESE POTATO GRATIN



Blue Cheese Potato Gratin image

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

3 large russet potatoes, scrubbed well and very thinly sliced
1 cup heavy cream
1/2 cup crumbled blue cheese
kosher salt
fresh ground black pepper, to taste
1/4 cup freshly grated parmesan cheese, for garnish

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

THREE-CHEESE POTATO GRATIN



Three-Cheese Potato Gratin image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

Butter, for greasing the baking dish
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1/3 cup heavy whipping cream
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
1 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
5 small Yukon gold potatoes, peeled, cut into 1/8-inch-thick rounds (about 1 1/4 pounds)
1 large yam (red skinned sweet potatoes), cut into 1/8-inch to 1/4-inch-thick rounds
1 1/2 cups coarsely grated Gruyere cheese (about 5 ounces)
1/2 cup coarsely grated Asiago cheese (about 1 1/2 ounces)
1/2 cup finely grated Pecorino Romano cheese (about 1 1/2 ounces)
2 tablespoons chopped fresh flat-leaf parsley, optional

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
  • Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
  • Mix all the grated cheeses together in a medium bowl.
  • Mix the yams and potatoes together in a medium bowl.
  • Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
  • Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

BUTTERMILK BLUE CHEESE POTATOES AU GRATIN



Buttermilk Blue Cheese Potatoes Au Gratin image

If there is only one potato recipe you want to try, then this one has to it! it is an amazing potato dish, that will have you drooling at the table lol! This is a killer potato recipe, and one you should not pass up. Although the original recipe does not state to par-boil the potatoes, I always do this for a layered potato dish, it cooks in a much lesser time. You can use one (10-ounce) package of frozen broccoli pieces that have been steamed, in place of fresh, I have even made this dish without using the broccoli and pimento for garnish, it is still a "killer"! Make sure your buttermilk is at room temperature before using for the recipe. This buttermilk blue cheese sauce recipe can be used for a number of other recipes also.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h30m

Yield 6-9 serving(s)

Number Of Ingredients 18

7 large potatoes, peeled, parboiled, and thinly sliced
2 cups cooked broccoli, drained well (cooked only until firm-tender, but good to garnish with!) (optional)
1 cup monterey jack cheese, grated
1 1/2 cups coarsely crushed potato chips
1 1/2 cups canned sliced mushrooms
1 -2 tablespoon pimento pepper, sliced
3 tablespoons butter
1 -2 minced fresh garlic clove
2 green onions, sliced
2 tablespoons flour
1 1/2 cups half-and-half cream or 1 1/2 cups full-fat milk
1 cup buttermilk, room temperature
pepper
1/4 cup mayonnaise
1 -2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 cup chopped fresh parsley
2 -3 ounces crumbled blue cheese, divided

Steps:

  • Make sure to parboil the potatoes until soft-firm.
  • Butter a 2-1/2-quart shallow casserole dish.
  • Set oven to 350°F.
  • Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
  • For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
  • Add in garlic and shallots; saute for 1 minute.
  • Add/whisk in flour, whisk and stir for 3 minutes more.
  • Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
  • Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
  • Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
  • Layer remaining potatoes over the jack cheese and sauce.
  • Spoon with remaining sauce on top.
  • Sprinkle with remaining blue cheese.
  • Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
  • Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
  • Absolutely delicious!

Nutrition Facts : Calories 636.9, Fat 25.3, SaturatedFat 14.2, Cholesterol 65.7, Sodium 451.9, Carbohydrate 85.9, Fiber 10, Sugar 6.7, Protein 19.7

STILTON POTATO GRATIN



Stilton Potato Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Blue Cheese     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 4

2 1/2 pounds russet potatoes (about 5 medium), peeled, thinly sliced
8 ounces Stilton cheese or other blue cheese, crumbled
1 1/3 cups canned low-salt chicken broth
2 tablespoons (1/4 stick) butter, cut into small pieces

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
  • Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
  • Transfer pan to rack and let stand 5 minutes. Serve hot.

SWEET POTATO AND BLUE CHEESE GRATIN



Sweet Potato and Blue Cheese Gratin image

You can't have Thanksgiving dinner without sweet potatoes. Instead of playing up the sweetness, I love to balance it out with some savory notes. I think it's going to be your new favorite way to enjoy sweet potatoes.

Provided by Stephanie Izard

Categories     side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds sweet potatoes, peeled and thinly sliced on a mandoline
2 cups heavy cream
6 ounces smoky blue cheese, preferably Moody Blues brand
1/2 teaspoon brown sugar
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon red pepper flakes
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
  • When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.

STILTON POTATO GRATIN



Stilton Potato Gratin image

A potato recipe for you blue cheese lovers out there! Very easy to make and it tastes wonderful-great with steaks!

Provided by Leslie in Texas

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 4

2 1/2 lbs russet potatoes, peeled and thinly sliced (about 5 medium)
8 ounces Stilton cheese or 8 ounces other blue cheese, crumbled
1 1/3 cups low sodium chicken broth
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees.
  • Butter (or spray with Pam) a 13X9X2 inch baking dish.
  • Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
  • Sprinkle half of cheese over potatoes.
  • Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
  • Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
  • Pour broth over, sprinkle with salt and pepper and dot the top with butter.
  • Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
  • Transfer pan to rack and let stand 5 minutes.
  • Serve hot.

BLUE CHEESE POTATO GRATIN



Blue Cheese Potato Gratin image

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

2 tablespoons olive oil
1 pound onions (3 medium), halved lengthwise, then thinly sliced crosswise
2 pounds russet (baking) potatoes (about 4)
2 cups heavy cream
1/4 pound Maytag Blue cheese, crumbled (1 cup)
1/4 pound whole-milk mozzarella, coarsely grated (1 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

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.

ROQUEFORT POTATO GRATIN



Roquefort Potato Gratin image

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Dinner     Buffet     Casserole/Gratin     Rosemary     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 6

5 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups whipping cream
5 ounces Roquefort cheese, crumbled
1/2 cup dry breadcrumbs
1 1/2 teaspoons crumbled dried rosemary
1/4 cup (1/2 stick) butter, cut into small pieces

Steps:

  • Preheat oven to 425°F. Butter 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. Reduce heat to medium. Add Roquefort to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.
  • Preheat broiler. Mix breadcrumbs and rosemary in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes. Let stand 10 minutes. Serve warm.

POTATO AND BLUE CHEESE GRATIN



Potato and Blue Cheese Gratin image

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

1 1/2 lb medium yellow-fleshed potatoes
1 cup heavy cream
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup crumbled blue cheese (1 oz)
Special Equipment
an adjustable-blade slicer; a 10-inch heavy skillet with a flameproof handle

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.

BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN



Blue Cheese Mushroom and Onion Potato Gratin image

To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 tablespoons butter
3 onions, halved then sliced
1 lb white button mushrooms, sliced (can use more mushrooms)
3 lbs russet potatoes (peeled and sliced very thin, about 1/8-inch thick)
3 cups whipping cream
3/4 cup blue cheese, crumbled (can use less blue cheese)
1 1/2 cups mozzarella cheese, grated
salt and pepper

Steps:

  • Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
  • Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
  • Set oven to 375 degrees (oven rack to second-lowest position).
  • Butter a 3-4 quart casserole dish.
  • In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
  • Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
  • Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
  • The sprinkle ONE-THIRD of both cheeses over the mushrooms.
  • Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
  • Make one more layer with the remaining potatoes.
  • Top with remaining cheeses.
  • Pour any leftover whipping cream evenly over the top and cover tightly with foil.
  • Make for 45 minutes.
  • Increase the oven temperature to 400 degrees.
  • Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
  • Let stand for 15 minutes before serving (the mixture will thicken upon standing).

More about "blue cheese potato gratin food"

BLUE CHEESE POTATOES AU GRATIN - THEKITTCHEN
blue-cheese-potatoes-au-gratin-thekittchen image
Heat your oven to 375 degrees. Butter a 13 x 9 sized casserole dish. Thinly slice the potatoes, and place half of the potatoes in the …
From thekittchen.com
Reviews 11
Estimated Reading Time 4 mins
  • Thinly slice the potatoes, and place half of the potatoes in the casserole dish, and dust with salt and pepper.
  • Heat the olive oil in a skillet, and once it is warm, add the shallot and garlic. Saute for 4 minutes. Then add the flour and cream, and whisk to combine.


SCALLOPED POTATOES WITH BLUE CHEESE & ROASTED GARLIC - ANDREW …
Put the saucepan over low heat and add the remaining cream; heat until warmed through and then set aside. Peel and slice the potatoes into 1/4-inch-thick (.75cm) slices. Generously butter a 2 1/2-quart (2.5l) baking dish with sides at least 2 inches (5cm) high. Put one-third of the potato slices in the baking dish; season with salt and pepper.
From andrewzimmern.com


EASTER SIDE DISH – POTATO & BLUE CHEESE GRATIN - WHY GO OUT TO …
Preheat the oven to 375° F. Melt the butter in a small saucepan over medium-high heat. Add the flour and cook for 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add the milk, and continue to whisk and cook over medium heat until slightly thickened, about 3 minutes, stirring constantly.
From whygoouttoeat.com


RECIPE: POTATOPIA'S ULTIMATE BLUE CHEESE POTATO AU GRATIN
Drain well into a colander and rinse with cold water. Let stand in the colander to dry. Potatopia. Place the bacon strips on a small baking pan and bake for …
From cbsnews.com


BLUE CHEESE SCALLOPED POTATOES RECIPE - CULTURES FOR HEALTH
Instructions: Preheat oven to 350°F. Butter the bottom of a 9x13-inch baking dish. Combine cream, milk, flour, salt, and pepper in a large bowl. Add potato slices, mix well, and let soak for 10 minutes. Layer slices in the baking pan, placing blue cheese in between the layers.
From culturesforhealth.com


POTATO GRATIN WITH VEGETABLES AND BLUE CHEESE - PREPARE …
Cut the cheese into pieces. Arrange the potatoes and broccoli in a baking dish, pour the sauce over them and arrange the cheese pieces. Bake in the oven for about 15-20 minutes to obtain a nice grilled crust. Serve immediately. Tip: For a softer-flavoured gratin, replace the blue cheese with Cheddar cheese.
From preparetobesurprised.eu


BUTTERMILK–BLUE CHEESE POTATO AU GRATIN RECIPE - NEW ENGLAND …
Lightly grease a 9- by 13-inch baking dish. Arrange half of the potato slices in 3 overlapping rows in the bottom of the prepared dish and set aside. In a medium saucepan over low heat, melt the butter. Add shallots and cook, stirring, for 1 minute. Add the flour, stir or whisk to blend, and cook for 3 minutes. Add the milk and buttermilk.
From newengland.com


POTATO GRATIN WITH WISCONSIN BLUE CHEESE - IDAHO POTATO
Mix the eggs, half and half, garlic, salt, pepper and nutmeg together to make a custard. Slice the Idaho Potatoes thin and mix with custard. Grease a half hotel pan with butter and place potatoes in pan. Pour custard over until just covered. Bake covered with foil at 350°F until tender. Let cool and cut with rounded cutter. Top with Wisconsin Blue Cheese and warm in a hot oven …
From idahopotato.com


BLUE CHEESE AU GRATIN POTATOES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


POTATOES AU GRATIN WITH BLUE CHEESE - GRITS AND PINECONES
Spray a two-quart casserole dish with a non-stick cooking spray or generously butter the dish. Put one-third of the slices in the bottom of the casserole dish. Season lightly with kosher salt and pepper. Sprinkle one-third of the chives and one-third of the blue cheese on top. Add another third of the slices, season lightly with salt and pepper ...
From gritsandpinecones.com


SCALLOPED POTATOES WITH BLUE CHEESE AND ROASTED GARLIC - EVER …
Layer potatoes, then minced fresh chives (or your favorite herb) and crumbled blue cheese (1 1/2 cups or 195 grams) in a gratin or cast-iron pan. Season with salt and pepper. Repeat and build two additional layers on top. Pour the roasted garlic cream over the layers. Bake the gratin for one hour at 375°F, until browned.
From everopensauce.com


BLUE CHEESE POTATO GRATIN | FOODLAND
Instructions. Preheat oven to 375°. Peel potatoes and slice paper-thin crosswise (slightly less than 1/16" thick) or as thin as you can manage. Transfer spoon to a lightly oiled 3-quart shallow baking dish, spreading them in an even layer, then sprinkle evenly with one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
From foodland.com


DORSET BLUE VINNY POTATO GRATIN| DORSET BLUE VINNY| BLUE CHEESE …
4. Layer a THIRD of the potatoes into the bottom of the dish & season. Add HALF of the onion, a THIRD of the cheese and cover with a THIRD of the cream. Repeat this process to create another layer 5. Top with the remaining potatoes and cream. Sprinkle the cheese over the top. 6. Bake in the oven for 50-60 minutes or until golden brown.
From dorsetblue.com


BLUE CHEESE POTATOES DAUPHINOISE - COOKING ON THE RANCH
Preheat oven to 350 degrees. Grease or spray a 9 x 13" pan with Pam. Using a mandolin, slice peeled potatoes using the 1/8' setting. Layer 1/3 of the potatoes in the casserole dish. Salt and pepper the layer and sprinkle on 1/3 of the crumbled blue cheese. Repeat this layering process two more times.
From highlandsranchfoodie.com


GRATIN WITH BLUE CHEESE - 2 RECIPES | TASTYCRAZE.COM
Discover simple and trusted recipes for gratin with blue cheese. Here you'll find 2 cooking ideas for gratin with blue cheese and everyday cooking inspiration. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated ; 5 Gratin with Cauliflower and Cheese. Nadia Galinova 5k 70 419. Gratin with Cheese. Maria Kostoff 1k 3 …
From tastycraze.com


POTATO GRATIN WITH BLUE CHEESE AND SPINACH - NO RECIPE REQUIRED
Cover and simmer for about 15 minutes, until the potatoes are just starting to get tender. Add the blue cheese and allow to melt in for a few minutes. Add the baby spinach, and stir it in. Top with the gruyere cheese and move the pan into the oven. Cook for about 30 minutes, or until the top is nicely browned.
From noreciperequired.com


RECIPE FOR BUTTERMILK BLUE CHEESE POTATOES AU GRATIN - OLD …
Instructions. Preheat the oven to 350ºF. Grease a shallow 2-1/2-quart casserole. Arrange half of the potato slices in the bottom of the prepared dish and set aside. In a medium saucepan over low heat, melt the butter. Add the garlic and shallots and saute for 1 minute.
From almanac.com


BLUE CHEESE POTATO GRATIN - CHAMPSDIET.COM
Yam/sweet potato etc. Categories All Categories < 15 mins < 30 mins < 4 hours < 60 mins 5 ingredients or less African American Appetizers Apples Asian Bananas Bar cookies Beans Beef Beef roast Beef steaks Berries Beverages Blueberries Breads Breakfast Broccoli Brownies Cakes Canadian Candy Caribbean Carrots Casseroles Cheese Cheesecake
From champsdiet.com


SAINT AGUR BLUE CHEESE, LEEK AND POTATO GRATIN | THE …
Preheat the grill to high. Spoon the potato mixture evenly into the oven-proof dish, top with the remaining Saint Agur blue cheese. Add the enough cream to come halfway up the vegetables in the dish. Place under the hot grill, reduce the heat to medium and gratinate for 5 minutes, or until golden and bubbling.
From thecheeselover.co.uk


BLUE POTATOES AU GRATIN | PAULA DEEN
Directions. Preheat oven to 375 °F. Butter a 9 by 13-inch baking dish or similar sized casserole dish. Arrange the sliced potatoes in the prepared dish. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes.
From pauladeen.com


BLUE CHEESE AND CHEDDAR POTATO GRATIN RECIPE | MYRECIPES
Gradually add cream and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Advertisement. Step 2. Sprinkle blue cheese and garlic in a lightly greased 13- x 9- x 2-inch baking dish. Arrange half of onion rings over blue cheese and garlic; top with half of potato slices.
From myrecipes.com


BLUE CHEESE POTATOES AU GRATIN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Blue Cheese Potatoes Au Gratin are provided here for you to discover and enjoy ... Recipes For Healthy Liver Diet Healthy Diet For Liver Problems Healthy Liver Diet Foods Healthy Dinners For Seniors Healthy Menus For Elderly How To Make A Healthy Dinner Healthy Diet To Tone Up Easy Recipes. Easy Oysters Casino Recipe Glazed …
From recipeshappy.com


BLUE CHEESE, GARLIC & THYME POTATO GRATIN - CHEF MIKE WARD
- 4 large, or 6 medium sized russet potatoes, thinly sliced (a mandolin makes it easy. I prefer to leave skin on for texture and appearance) - 2 cups 35% cream - ¾ cup blue cheese (if blue isn’t your thing cheddar works) - 2 garlic cloves, finely minced - 2 Tbsp. fresh thyme (or 15/20 sprigs)
From chefmikeward.com


BUTTERMILK BLUE CHEESE POTATOES AU GRATIN - FARM AND DAIRY
Add the flour, stir or whisk to blend, and cook for 3 minutes more. Add the milk. Cook, stirring constantly, until the sauce thickens and bubbles. Remove the saucepan from the heat. Add the pepper ...
From farmanddairy.com


POTATO GRATIN WITH BLUE CHEESE - SOMETHING NEW FOR DINNER
Instructions. Heat oven to 350 degrees. Butter a 13 x 9 x 2 disposable foil pan. Melt the butter in a large frying pan and saute the leeks for about 3 minutes until they soften. Add the mushrooms and season with salt and pepper and half the thyme and rosemary.
From somethingnewfordinner.com


BLUE CHEESE POTATO GRATIN - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Blue Cheese Potato Gratin are provided here for you to discover and enjoy ... Healthy Thanksgiving Recipes For Diabetics Healthy Shrimp And Noodle Recipes Are Lenny And Larry Cookies Healthy Super Healthy Cookie Recipe Easy Recipes. Easy Cheese Crisps Keto Snack Easy Chicken Wok Recipes Easy To Make Biscuit Recipe …
From recipeshappy.com


BLUE CHEESE POTATO GRATIN - THAT'S MY HOME
Combine potatoes, cream, milk, garlic, salt, pepper, nutmeg and half of the blue cheese in a large saucepan. Simmer 5 – 7 min, stirring occasionally. Spoon into 8 by 8 by 2 inch baking dish. Top with remaining cheese and crumbs. Bake in 350° F. oven 35-40 minutes, until potatoes are fork-tender and top is brown. Serves 6
From thatsmyhome.recipesfoodandcooking.com


BLUE CHEESE AND CHEDDAR POTATO GRATIN RECIPE
Crecipe.com deliver fine selection of quality Blue cheese and cheddar potato gratin recipes equipped with ratings, reviews and mixing tips. Get one of our Blue cheese and cheddar potato gratin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 73% Blue Cheese and Cheddar Potato Gratin Myrecipes.com. 45 Min; 10 servings. …
From crecipe.com


POTATO GRATIN | BLUE JEAN CHEF - MEREDITH LAURENCE
1 tablespoon butter, cut into small cubes. fresh thyme leaves optional. Instructions. Pre-heat the oven to 350˚ F. Combine 1½ cups of half-and-half with the garlic in a shallow skillet or gratin pan and bring to a simmer on the stovetop. Simmer for 15 …
From bluejeanchef.com


BLUE CHEESE POTATO GRATIN - GLUTEN FREE RECIPES
Blue Cheese Potato Gratin is a gluten free and vegetarian side dish. This recipe serves 8. One portion of this dish contains roughly 9g of protein, 26g of fat, and a total of 369 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have pepper, olive oil, maytag cheese, and a few other ingredients on hand ...
From fooddiez.com


YUKON GOLD POTATO AND WILD MUSHROOM GRATIN WITH BLUE CHEESE
Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in ...
From epicurious.com


POTATO-GORGONZOLA GRATIN RECIPE | MYRECIPES
Step 1. Preheat oven to 375°. Advertisement. Step 2. Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
From myrecipes.com


3 CHEESE POTATOES AU GRATIN - SIMPLY DELICIOUS
Slice the potatoes: Using a potato peeler, peel the potatoes then slice thinly with a sharp knife or mandolin. Melt butter and grease a baking dish or casserole dish. Layer the potato slices in the prepared dish with the two thirds of the grated cheese. Season every layer with salt and pepper and a sprinkle of garlic and thyme.
From simply-delicious-food.com


SWEET POTATO AND BLUE CHEESE GRATIN - FOOD NETWORK KITCHEN …
404. The page you're looking for seems to have disappeared! Maybe you typed in the URL incorrectly; why don't you check the web address again? If you bookmarked the page, try our search to find ...
From foodnetwork.com


BLUE CHEESE POTATO GRATIN - GLUTEN FREE RECIPES
Blue Cheese Potato Gratin is a gluten free side dish. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 277 calories, 7g of protein, and 19g of fat. This recipe serves 6. A mixture of cheese, ground pepper, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty ...
From fooddiez.com


POTATO & RUTABAGA GRATIN WITH BLUE CHEESE - FINECOOKING
Brush a large gratin dish or 3-qt. flameproof casserole dish with a little of the melted butter. Arrange half of the rutabaga slices in the bottom of the dish, followed by half of the potato slices. Season with salt and pepper. Dot the surface with the blue cheese. Continue with another layer of rutabaga slices and a final layer of potatoes.
From finecooking.com


Related Search