Blue Cheese Potatoes Recipes

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

BLUE CHEESE POTATOES

Steps:

• Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
• Bake at 450 for 25 minutes.
• Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
• Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

BLUE CHEESE POTATOES

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.

ROASTED POTATOES WITH WARM BLUE CHEESE SAUCE

Steps:

• For the potatoes: Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes with the olive oil, rosemary, lemon zest and juice and some salt and pepper. Transfer to a baking sheet and roast until tender, about 35 minutes.
• For the blue cheese sauce: While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, whisking, for 15 seconds more. Add the milk, bring to a simmer, reduce the heat to low and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese and 2 tablespoons of the chives.
• Transfer the potatoes to a large bowl. Top with the cheese sauce and garnish with the minced Fresno, torn parsley and remaining chives.

BLUE CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil over high heat. Reduce to medium and cook until fork tender. Drain well. Add back to the pot that they were cooked in.
• Meanwhile, heat butter and cream until hot. Add the crumbled blue cheese and stir together. Add sauce to potatoes and mash until smooth. Season with salt and pepper.

CRISPY BLUE CHEESE POTATOES

Steps:

• Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
• Bake 30 min. or until potatoes are tender.
• Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.

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.

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.