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. We loved the bold flavors and the satisfying texture of the thinly sliced potato layers.
Blue Cheese Potatoes Au Grain is made with thinly sliced red potatoes that are layered in a casserole dish and cooked in a sauce comprised of sauteed shallots, garlic, cream, chive cream cheese, 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. I know that blue cheese isn’t for everyone, and that is ok. I think that you could substitute the blue cheese for Parmesan cheese. If you want to be a little healthier, try swapping out the cream and using whole milk instead.
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. Onions can be overpowering, shallots aren’t as strong. The flavor of the shallots really compliment the blue cheese and make this side dish something special.
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.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 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
- Heat your oven to 375 degrees. Butter a 13 x 9 sized casserole dish.
- Thinly slice the potatoes, and place half of the potatoes in the casserole dish, and dust with salt and pepper.
- 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.
- Once the cream is hot, add the cream cheese and half of the blue cheese. Stir to melt.
- Pour half of this mixture over the potatoes in the casserole dish.
- 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.
- 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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