New Potatoes in Blue Cheese Cream

Total Time
Prep 5 mins
Cook 55 mins

This comes from It is absolutely luscious.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Place cream and crumbled blue cheese in the top of a double boiler over simmering water.
  3. Stir constantly until cheese has melted, smooth and creamy. Remove from heat.
  4. Butter a 13x9 baking dish.
  5. Cut the potatoes into 1/2 inch wedges and arrange wedges in pan.
  6. Salt and pepper the potatoes lightly.
  7. Pour cream mixture over the potatoes.
  8. Sprinkle rosemary and parsley flakes over potatoes and cream mixture.
  9. Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes.
Most Helpful

Made as written for ZWT-8 & a fellow Chef Gone Wild, I knew these potatoes were not something I would make for our routine day-to-day dining. BUT I wanted a new & spec potato dish I could proudly serve to guests. These potatoes are special - rich, flavorful & definitely company-worthy. They should be the star of a meal & not be served when another sauce is a part of the menu. Meat from the grill seems like the ideal pairing. Oven temp & cook time were spot-on, but I would suggest tenting the top of the baking dish w/foil for the 1st 20 min (or so) of the cook time. Mine were a tad dark on top in spots. Thx for sharing this great recipe w/us. :-)

twissis July 22, 2012

Really great recipe. I added 8 oz of fresh sliced mushrooms. Klondike golden small potatoes worked really well for this.

baltisraul June 05, 2014

Luxurious and delicious! I agree with twissis, these are not an everyday side dish, but they are definitely worth the occasional splurge! I had found some nice rock lobster tails at Costco, so I grilled those up to serve with these potatoes. I used some tiny yukon gold potatoes, so I quartered them lengthwise to get tiny wedges. I didn't have a problem with the tops getting too dark, but maybe it's because my potatoes were so tiny that they started off covered in the cream mixture. Edited to add: I almost forgot, I used fresh parsley in place of the flakes because I had so much on hand. Thanks for posting! Made by a Honey for ZWT8 France

Muffin Goddess July 26, 2012