Blue Cheese Potatoes Au Gratin Recipes

THREE-CHEESE POTATO GRATIN

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
• Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
• Mix all the grated cheeses together in a medium bowl.
• Mix the yams and potatoes together in a medium bowl.
• Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
• Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

CHEESY AU GRATIN POTATOES

Steps:

• Heat oven to 375°F.
• Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
• Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
• Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
• Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

AU GRATIN CHEESY POTATOES

Steps:

• In a saucepan, prepare a double recipe of the white sauce. Stir in cheese, salt and pepper; cook and stir until cheese is melted. Gently stir in the potatoes until coated. , Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over potatoes. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until crumb topping is golden brown.

BLUE CHEESE POTATOES AU GRATIN

Steps:

• 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.

POTATO AND BLUE CHEESE GRATIN

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.

BUTTERMILK BLUE CHEESE POTATOES AU GRATIN

Steps:

• Make sure to parboil the potatoes until soft-firm.
• Butter a 2-1/2-quart shallow casserole dish.
• Set oven to 350°F.
• Arrange half of the sliced par-boiled potatoes in the bottom of the prepared dish.
• For the buttermilk-blue cheese sauce: melt butter in a medium saucepan over low heat.
• Add in garlic and shallots; saute for 1 minute.
• Add/whisk in flour, whisk and stir for 3 minutes more.
• Pour in the half and half and room temperature buttermilk all at once; cook/whisk until sauce thicken and is bubbly.
• Remove from heat, and stir in pepper, mayonnaise, mustard, Worcestershire sauce, parsley and half of the blue cheese; mix well to combine.
• Layer all of the sliced mushrooms over the potatoes in the casserole dish; top with half of the cheese sauce, and distribute the grated jack cheese over the sauce.
• Layer remaining potatoes over the jack cheese and sauce.
• Spoon with remaining sauce on top.
• Sprinkle with remaining blue cheese.
• Bake for 45 minutes. Remove from oven and sprinkle the potato chips over top; return to oven for 10 minutes.
• Remove from oven and arrange the cooked broccoli around the edges of the casserole (if using) and garnish with pimento (if using); bake for 5 minutes longer.
• Absolutely delicious!

BLUE CHEESE POTATO GRATIN

Steps:

• Preheat oven to 375°F.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes.
• Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
• Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.) Pour reserved cream evenly over top and cover tightly with foil.
• Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.