Blue Cheese Potatoes Au Gratin
1
Person talking
© Larry Ervin - http://french-cooking-techniques.suite101.com/article.cfm/blue_cheese_potatoes_au_gratin This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d’Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results. I have altered the original recipe slightly to my liking. I recommend serving this with Recipe 24623 - http://www.recipezaar.com/24623
- Ready In:
- 1hr 30mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 2 tablespoons butter
- 2 eggs
- 1⁄2 cup heavy cream
- 3⁄4 cup bleu d'auvergne cheese, crumbled
- 1⁄2 cup parmigiano-reggiano cheese, grated
- sea salt & freshly ground black pepper
- 3 large russet potatoes, peeled and sliced very thin
directions
- Preheat the oven to 450°F.
- You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
- Put some water on to boil -- the amount depends on your pans. You’ll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
- Butter the smaller baking pan.
- In a large bowl, mix the eggs, cream and cheeses until well blended.
- Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
- Fold the sliced potatoes into the cheese mixture.
- Spread the mixture into the buttered pan and cover with aluminum foil.
- Place the pan with the potatoes in the larger pan and set it on the oven shelf.
- Carefully pour hot water into the outer pan so that the water is about an inch deep.
- Bake one hour.
- Remove the cover and bake until the top is golden brown, about 15 minutes.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@VLizzle
Contributor
@VLizzle
Contributor
"© Larry Ervin - http://french-cooking-techniques.suite101.com/article.cfm/blue_cheese_potatoes_au_gratin
This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick.
Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d’Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results. I have altered the original recipe slightly to my liking.
I recommend serving this with Recipe 24623 - http://www.recipezaar.com/24623"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply
-
© Larry Ervin - http://french-cooking-techniques.suite101.com/article.cfm/blue_cheese_potatoes_au_gratin This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d’Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results. I have altered the original recipe slightly to my liking. I recommend serving this with Recipe 24623 - http://www.recipezaar.com/24623
