Blue Cheese Potato Gratin

Total Time
1hr
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
  2. Rinse the potato slices in cold water then pat dry.
  3. 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.
  4. Repeat twice with remaining ingredients (except garnish).
  5. Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
  6. Sprinkle with freshly grated Parmesan, and serve hot.

Reviews

(3)
Most Helpful

Can I give more than 5 stars? These are fabulous. I came looking for a recipe after having Blue Cheese Au Gratin at Wolfgang Puck's. These are darn close and so very easy. I made these for Xmas Dinner to accompany Prime Rib. Fabulous. Many compliments. I added lots of blue cheese and I was worried the taste would be too strong, but they were fab. Thanks so much, Biker Chick... these are amazing!

Cathy17 March 14, 2010

Plan on serving this at our gourmet group in January and made a trial run last night. Excellent. Outstanding. Exactly what I was looking for. I put the parm cheese on before baking by mistake, so about halfway through baking I put a handful of Panko Breadcrumbs on the top for garnish. Hubby and I just loved how it turned out. Tasted some of the leftovers cold this morning and they definitely have a better flavor the next day. Can't wait to serve these to our group in January - I'm sure they'll be received with rave reviews then as well!

Bozydeaux October 28, 2006

For such a simple recipe, these really are sinfully delicious! I was happy I had a lot leftover, because they really *were* better the next day. Thanks, Bikerchick!

Julesong April 26, 2005

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