Roasted Potatoes With Gorgonzola Cheese Sauce

Total Time
1hr
Prep 15 mins
Cook 45 mins

Oh my gosh! So good! But by accident:) I made some herbed roasted potatoes and at the same time I had made some Gorgonzola cheese sauce for dipping steak. However after making the potatoes I got the idea to dip one in the cheese sauce. It was awesome. I knew I had an instant success. I poured the sauce over the potatoes and my company raved!!

Ingredients Nutrition

Directions

  1. Boil the potatoes whole until they are just tender. (Let them cool).
  2. Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
  3. Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
  4. Preheat oven to 425°F.
  5. Cut potatoes into nice size wedges.
  6. Put potatoes into a large bowl and add all the other ingredients.
  7. Toss lightly to coat evenly with the oil mixture.
  8. Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
  9. Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

Reviews

(1)
Most Helpful

First off, if you're on a diet, walk away from this dish! About 1000 calories per serving!

I first made this side dish back in about 2002 when I saw a similar dish on one of the cooking shows and thought it would make a great side dish to a good piece of red meat. I first served it with a grilled Porterhouse and a tossed baby green salad and thought, "this is living...". The sauce is delicious over the meat as well. A good paring would be a strong red like sirah or a cab.

A couple things I did different though, I never boiled the potatoes, didn't really notice the difference but straight roasting made them more like baked potatoes, crispy on the outside and soft in the middle. Cook them for a good 35-45 minutes at about 375-400.

For the sauce, I add about a teaspoon of butter per cup of cream about 5 minutes before adding the Gorgonzola to give the sauce some added richness, and like the recipe said, no salt! I also prefer to use shredded Parmesan cheese over grated, it blends better.

So breakout the taters, steak and a sauce pan, this is a delicious dish that you will make over and over again.

mgfranz April 22, 2011

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