SWEET POTATO AND BLUE CHEESE GRATIN
You can't have Thanksgiving dinner without sweet potatoes. Instead of playing up the sweetness, I love to balance it out with some savory notes. I think it's going to be your new favorite way to enjoy sweet potatoes.
Provided by Stephanie Izard
Categories side-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
- When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.
CREAMY AU GRATIN POTATOES
This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.
Provided by CathyM
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 2h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g
BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
BLUE CHEESE POTATO GRATIN
These were a rich, wonderful addition to our Maple Vinegar Crispy Chicken #118864 dinner at Culinary Communion. They're even better the next day! Posted with permission.
Provided by bikerchick
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F; lightly butter or oil a 9"x13" baking pan.
- Rinse the potato slices in cold water then pat dry.
- You're going to make three layers of potato slices, cheese/cream, salt/pepper: layer 1/3 of the slices in the bottom of the prepared pan, then top with 1/3 of the cheese, cream, salt, and pepper.
- Repeat twice with remaining ingredients (except garnish).
- Bake uncovered at 350 degrees F for 50 minutes or until the potatoes are tender and the top is browned and bubbling.
- Sprinkle with freshly grated Parmesan, and serve hot.
Nutrition Facts : Calories 336.6, Fat 19.3, SaturatedFat 12, Cholesterol 66.5, Sodium 246.8, Carbohydrate 33.8, Fiber 4.1, Sugar 1.6, Protein 8.6
BLUE CHEESE POTATO GRATIN
Provided by François Kwaku-Dongo
Categories Milk/Cream Onion Potato Side Bake Casserole/Gratin Blue Cheese Mozzarella Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
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
Categories Cheese Potato Side Bake Quick & Easy Blue Cheese Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
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.
BLUE CHEESE MUSHROOM AND ONION POTATO GRATIN
To save time saute the onions and mushrooms up to a day in advance, you can also make this omitting the mushrooms if desired. The cooking time is only estimated depending on the thickness of the sliced potatoes, if you own a mandoline use it for this recipe as the potato slices must be sliced very thinly.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
- Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
- Set oven to 375 degrees (oven rack to second-lowest position).
- Butter a 3-4 quart casserole dish.
- In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
- Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
- Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
- The sprinkle ONE-THIRD of both cheeses over the mushrooms.
- Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
- Make one more layer with the remaining potatoes.
- Top with remaining cheeses.
- Pour any leftover whipping cream evenly over the top and cover tightly with foil.
- Make for 45 minutes.
- Increase the oven temperature to 400 degrees.
- Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
- Let stand for 15 minutes before serving (the mixture will thicken upon standing).
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