Roasted Potatoes With Warm Blue Cheese Sauce Recipes

WARM POTATOES WITH CHEESE SAUCE

Warm Potatoes With Cheese Sauce image

Provided by Florence Fabricant

Categories dinner, salads and dressings, main course

Time 1h

Yield 8 appetizer servings

Number Of Ingredients 14

Ingredients

1/4 cup fresh lemon juice
1/8 teaspoon cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 medium onion, sliced thin
8 medium-size potatoes, preferably Yukon Gold
3 cups coarsely chopped fresh Spanish cheese (queso blanco) or Muenster
1 fresh hot chile about 4 inches long, preferably yellow
3/4 teaspoon turmeric
1 1/2 cups heavy cream
1 tablespoon olive oil
4 to 6 large leaves of tender lettuce
4 hard-cooked eggs, quartered
2 ears of corn on the cob, boiled and sliced about 1 inch thick
8 Italian black olives

Steps:

In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste. Add the onion separated into rings; set aside at room temperature.
Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
Heat the oil in a heavy nonstick skillet; add the cheese mixture, and cook over low heat, stirring constantly, until the the sauce is smooth, about 10 minutes.
Spread lettuce leaves on a platter. Slice the potatoes 1/2 inch thick and arrange on the lettuce. Season them lightly with salt and pepper, then pour the sauce over them. Arrange the eggs, olives and slices of corn around the potatoes. Drain the onion rings, and spread them on top.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 37 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 21 grams, Sodium 929 milligrams, Sugar 5 grams, TransFat 0 grams

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