ROASTED POTATOES WITH THYME AND GORGONZOLA
Creamy Gorgonzola cheese turns this basic potato recipe into a savory and spectacular side! Try this with all your favorite entrees. Virginia Sturm - San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.
Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 297mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
GORGONZOLA STUFFED MINI POTATOES
These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!
Provided by France C
Categories Appetizers and Snacks Tapas
Time 1h
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
- With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g
ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE
Oh my gosh! So good! But by accident:) I made some herbed roasted potatoes and at the same time I had made some Gorgonzola cheese sauce for dipping steak. However after making the potatoes I got the idea to dip one in the cheese sauce. It was awesome. I knew I had an instant success. I poured the sauce over the potatoes and my company raved!!
Provided by OzzyandHarriet
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes whole until they are just tender. (Let them cool).
- Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
- Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
- Preheat oven to 425°F.
- Cut potatoes into nice size wedges.
- Put potatoes into a large bowl and add all the other ingredients.
- Toss lightly to coat evenly with the oil mixture.
- Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
- Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.
Nutrition Facts : Calories 1012.5, Fat 83.4, SaturatedFat 43.2, Cholesterol 234.5, Sodium 394.7, Carbohydrate 56.1, Fiber 6.5, Sugar 2.8, Protein 14.6
ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potatoes: Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
- For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
- Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.
PASTA SHELLS WITH GORGONZOLA CHEESE SAUCE
Here's a recipe that DH and I love. It makes a delicious, work-night meal and is great with a green salad dressed in a simple vinaigrette, or as a side dish with a grilled steak. The original recipe calls for salt but with the cheeses you probably won't need it - taste first, then add it if you like.
Provided by Acerast
Categories Pasta Shells
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
- Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter.
- Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary.
- Drain the pasta, shaking to remove excess water.
- Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated.
- Serve immediately with grated Parmesan.
Nutrition Facts : Calories 513.9, Fat 23.8, SaturatedFat 14.7, Cholesterol 64.7, Sodium 649.4, Carbohydrate 55.2, Fiber 2.3, Sugar 1.5, Protein 19.2
POTATO-GORGONZOLA GRATIN
Get out your mandoline or the slicing blade of your food processor! If you'd prefer a milder flavor, substitute fontina or Monterey Jack for the blue cheese, but really, the gorgonzola isn't overpowering at all with all those potatoes. Wonderful flavor! (From Cooking Light).
Provided by SharleneW
Categories Potato
Time 1h40m
Yield 8 1-cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Melt butter in a small saucepan over medium-high heat. Add flour, and cook stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly.
- Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.
- Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano.
- Cover and bake at 375°F for 30 minutes. Uncover and bake an additional 30-40 minutes or until potatoes are tender and golden brown on top. Remove from oven; let stand for 10 minutes before serving.
Nutrition Facts : Calories 267.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 21.1, Sodium 736.2, Carbohydrate 40.2, Fiber 3.2, Sugar 5.5, Protein 10.1
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