Blue Cheese Potato Gratin
"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."
photo by Julesong
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 large russet potatoes, scrubbed well and very thinly sliced
- 1 cup heavy cream
- 1⁄2 cup crumbled blue cheese
- kosher salt
- fresh ground black pepper, to taste
- 1⁄4 cup freshly grated parmesan cheese, for garnish
directions
- 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.
Questions & Replies
-
BLUE CHEESE POTATO GRATIN....can I make these the night before then cook day of?
Reviews
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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! -
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! -
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!
RECIPE SUBMITTED BY
As my nickname might imply, one of my hobbies does have something to do with bikes. The motorized kind, I enjoy endurance motorcycle riding. I'm a big fan of car racing too, particularly the European stuff, road racing, and endurance car racing, not so much NASCAR, but no offense. The Beau and I get to take his car out once in a while for autocross and basically drive like speed demons and not get in trouble. I love driving in general and am one of the few nutz who enjoys shopping for cars.
But I also love to cook. Believe it or not, my mom doesn't think I can cook. But she couldn't cook, so that's probably how she got on that track. My sister and I were latchkey kids and learned to help in the kitchen at a young age and I consider cooking a great outlet for my creative bits.
I work full time but am in school on and off part time, plus try to keep up with current events and life in general, plus teach a weekly class to my co-workers, plus just hanging out with The Beau and all our good friends. Oh and I also pet/house-sit -- I used to do it for friends but recently hired on with a "company" and am now kinda one of their contractors. I'm a dog freak but don't have a good setup for dogs, so pet-sitting is how I get my dog fix. I have a kitty, she's 18 and at her age I figure she deserves a taste of whatever's on my plate.
