Blue Cheese Potatoes Au Gratin

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I can’t exactly tell you that this recipe for Blue Cheese Potatoes Au Gratin is healthy, but I can tell you that it is amazing enough to deserve a spot on your table on Thanksgiving. This new recipe was the rookie of the year at our annual pre-Thanksgiving feast/photoshoot.

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Thinly sliced red potatoes are layered in a casserole dish and cooked in a sauce comprised of sauteed shallots, garlic, cream, chive cream, and blue cheese. It’s rich with flavor from the blue cheese and shallots, and the cream and cream cheese make these potatoes extra creamy.

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I am not sure if I have said this before, but I love shallots. They have a taste similar to onions, without being so harsh, and they add so much to this recipe. And just for future reference, I substitute shallots for onions in recipes all the time and it works out really well.

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In the past, I have played around with different recipes for mashed potatoes, and this year I served these Blue Cheese Potatoes Au Gratin along with Mashed Sweet Potatoes. The gratin was rich and creamy while the sweet potatoes were light and fluffy, I liked how the two potatoes recipes were completely different.

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Blue Cheese Potatoes Au Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 6 Red Potatoes
  • Butter to grease the dish
  • 1 Large Shallot, sliced
  • 2 cloves Garlic, crushed
  • 1 tablespoon Olive Oil
  • 8 ounces Chive Cream Cheese
  • 4 ounces Blue Cheese crumbles
  • 2 tablespoons Flour
  • 2 cups Cream
  • Salt and Pepper
Instructions
  1. Heat your oven to 375 degrees. Butter a 13 x 9 sized casserole dish.
  2. Thinly slice the potatoes, and place half of the potatoes in the casserole dish, and dust with salt and pepper.
  3. Heat the olive oil in a skillet, and once it is warm, add the shallot and garlic. Saute for 4 minutes. Then add the flour and cream, and whisk to combine.
  4. Once the cream is hot, add the cream cheese and half of the blue cheese. Stir to melt.
  5. Pour half of this mixture over the potatoes in the casserole dish.
  6. Add the remaining potatoes to the dish, and dust with salt and pepper. Pour the rest of the cheese mixture over the potatoes. Top with the remaining blue cheese.
  7. Bake for an hour. If necessary, cover with foil to prevent the top of the potatoes from burning (if it is on a lower oven rack it should be ok). Feel free to make this a day ahead of time and reheat. If you reheat it you will want to keep it covered.

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  • Jen S

    I’m not a fan of blue cheese, any other suggestions for a good substitute cheese?

    • thekittchen

      I think that you could use Parmesan instead.

  • Oh yeah! Blue cheese!! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!

    • thekittchen

      Blue cheese is the best!!!

  • I love au gratin potatoes and then you went and added blue cheese to them! You have just rocked my world! I am going to make this and eat it all. Maybe because my guys do not appreciate blue cheese, but I sure do. Thanks for sharing on Creative K Kids #TastyTuesdays

  • Leigh

    Ooooo, blue cheese! This sounds amazing! Pinned

  • karyl henry

    Blue cheese is fabulous on SO many levels!! I can’t tell you the last time I had potatoes au gratin, but that might need to change soon. Thank you for sharing

    • Thanks Karyl! I don’t know that I had ever made au gratin potatoes until this recipe 🙂

  • Ava’s Alphabet

    Oh, my! I can only imagine how amazing this recipe must taste. I love blue cheese! Pinned and sharing for sure! Thanks for sharing on Family Joy Blog Link-Up Party this week. Hope you will join us again on Sunday at 12 EST!

  • Mmmmm, this looks and sounds absolutely amazing! Comfort food at its finest!

    Thanks for sharing (and linking up to the last SHINE Blog Hop).

    Wishing you a lovely day.
    xoxo

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