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Blue Cheese Potatoes Au Gratin

Blue Cheese Potatoes Au Gratin created by VLizzle

© 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:

ingredients

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.
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@VLizzle
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@VLizzle
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"© 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"
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  1. VLizzle
    Blue Cheese Potatoes Au Gratin Created by VLizzle
    Reply
  2. VLizzle
    © 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
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