Blue Cheese Potato Gratin Recipes

SWEET POTATO AND BLUE CHEESE GRATIN

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.

BLUE CHEESE POTATOES AU GRATIN

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.

BLUE CHEESE POTATO GRATIN

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.

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.

POTATO AND BLUE CHEESE GRATIN

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

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).

BUTTERMILK BLUE CHEESE POTATOES AU GRATIN

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!

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.