Roasted Potatoes With Gorgonzola Cheese Sauce
photo by mgfranz
- Ready In:
- 8 -10 potatoes (I use red potatoes with the skin on)
- 4 garlic cloves (I use jarred and more is a good thing)
- 1⁄2 cup olive oil
- 1 tablespoon oregano
- 1 1/2 lemon, juice of
- coarse salt (to taste)
- coarse black pepper (to taste)
- 4 cups heavy cream
- 4 ounces crumbled gorgonzola (not dolce)
- 4 tablespoons grated parmesan cheese (to thicken)
- ground pepper (do not add any salt)
- 4 tablespoons chopped parsley
- Boil the potatoes whole until they are just tender. (Let them cool).
- 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.
- Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
- Preheat oven to 425°F.
- Cut potatoes into nice size wedges.
- Put potatoes into a large bowl and add all the other ingredients.
- Toss lightly to coat evenly with the oil mixture.
- 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).
- Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.
Questions & Replies
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First off, if you're on a diet, walk away from this dish! About 1000 calories per serving! <br/><br/>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.<br/><br/>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. <br/><br/>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. <br/><br/>So breakout the taters, steak and a sauce pan, this is a delicious dish that you will make over and over again.