Blue Cheese Potato Cakes Recipes

BLUE CHEESE POTATO CAKES

Steps:

• Cook potatoes in boiling water until tender, about 12-15 minutes.
• Drain and mash.
• Melt butter in a small skillet over low heat.
• Cook chives and garlic for 1-2 minutes, or until soft.
• Stir into potatoes.
• Add nutmeg, salt, pepper, dill and parsley.
• Cool potatoes completely.
• Stir in cheese and egg yolk. The cheese should still be in lumps throughout the potatoes.
• Shape into 12 patties.
• Refrigerate 10 minutes.
• Beat eggs and milk together.
• Dip patties in flour, then in egg mixture, and finally in bread crumbs.
• Heat oil in a large skillet over medium-high heat.
• Cook patties until browned, 3-5 minutes on each side.
• Serve with a dollop of sour cream.
• These can be made in advance and reheated for a few minutes in a 250°F oven.

BLUE CHEESE POTATO CAKES

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!

BLUE CHEESE POTATO GRATIN

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.

BLUE CHEESE POTATOES

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.

POTATO & LEEK CAKES WITH BLUE CHEESE SAUCE RECIPE - (4.5/5)

Steps:

• 1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill. 2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels. 3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.