Recipe by Lisa in Acworth, GA
I love this recipe! It came from Southern Living magazine and is one of my family's favorite. It takes a little bit of time to prepare and cook but is well worth the effort. Very unique taste with the gorgonzola and the sweetness of the onions. Enjoy!
Top Review by Bearcita
Very good potatoes. Rave reviews from the family and requests for the recipe. The onions did not caramelize for me in the time allotted in the recipe, though, I needed at least 20 minutes more. These even tasted better the next day! AS leftovers, I may have given them a 5-star-rating. They are definitely a lot of work, though.
- 3 lbs yukon gold potatoes, peeled and quartered
- 1 3⁄4 teaspoons salt, divided
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3⁄4 cup half-and-half
- 3⁄4 cup crumbled gorgonzola or 3⁄4 cup blue cheese
- 3⁄4 teaspoon pepper
- fresh rosemary, to garnish
Directions See How It's Made
- Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender.
- Drain and keep warm.
- Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender.
- Add garlic, and cook 3 minutes.
- Stir in rosemary; remove from heat.
- Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended.
- Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper.
- Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
- Broil, 3 inches from heat, 5 minutes or until top is lightly browned.
- Garnish, if desired.