Stilton Potato Gratin

Submitted by Leslie in Texas

"A potato recipe for you blue cheese lovers out there! Very easy to make and it tastes wonderful-great with steaks!"

 

• Ready In: 1hr 50mins
• Ingredients: 4
• Serves: 6

ingredients

• 2 1⁄2 lbs russet potatoes, peeled and thinly sliced (about 5 medium)
• 8 ounces Stilton cheese or 8 ounces other blue cheese, crumbled
• 1 1⁄3 cups low sodium chicken broth
• 2 tablespoons butter, cut into small pieces

directions

1. Preheat oven to 350 degrees.
2. Butter (or spray with Pam) a 13X9X2 inch baking dish.
3. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly.
4. Sprinkle half of cheese over potatoes.
5. Sprinkle with salt and pepper and arrange half of remaining potatoes over cheese.
6. Sprinkle with the rest of the cheese and arrange the remaining potatoes over the cheese.
7. Pour broth over, sprinkle with salt and pepper and dot the top with butter.
8. Bake potatoes until top is golden brown, potatoes are tender, and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour and 40 minutes.
9. Transfer pan to rack and let stand 5 minutes.
10. Serve hot.

Reviews

[twissis]

This is so easy to fix, very tasty & also works well to fix ahead & warm b4 serving. I made this for a dinner party where guests were known to like blue cheese ... the only drawback I see. Some just don't care for blue cheese, but we do & we loved this!

 

[GaylaJ]

Very good! Although the blue cheese gives it richness, using the broth (rather than heavy cream or half-and-half) makes it lighter than most gratins, which is what I was looking for. I had some concerns about how (or not) the cheese and broth would intermingle, but it worked out fine. I halved the recipe and didn't actually measure the blue cheese, just sprinkled on what I thought each layer needed so I really don't know how much I used. I would probably give this 4 stars, but my husband thought 5 all the way. It was quite good, especially for blue cheese lovers like us, so I'll go for 5. :) I actually found this recipe in Bon Appetit--thanks for posting it!