

Blue Cheese Potato Gratin
A heavenly great accompaniment for your favorite meats
Recipe - Foodland Farms Ala Moana

Blue Cheese Potato Gratin
0
Servings6
0Ingredients
Russet Potatoes, 2 Pounds
Olive Oil, 2 Tablespoons
Maytag Blue Cheese, 1/4 Pound
Parmesan Cheese, 1/4 Pound
Salt, 1/2 Teaspoon
Pepper, 1/2 Teaspoon
Heavy Cream, 2 Cups
Directions
Ingredients
- 2 pounds russet potatoes (about 4)
- 2 tablespoons olive oil
- 1/4 pound maytag blue cheese, crumbled (1 cup)
- 1/4 pound parmesan cheese, finely shredded (1 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups heavy cream
Directions
- Preheat oven to 375F.
- Peel potatoes and slice paper-thin crosswise (slightly less than 1/16" thick) or as thin as you can manage.
- Transfer spoon to a lightly oiled 3-quart shallow baking dish, spreading them in an even layer, then sprinkle evenly with one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Make 1 more layer each of potatoes, cheeses, and seasoning in same manner, then top with remaining potatoes and remainaing cheeses (Do not season top layer).
- Pour cream evenly over top, pressing evenly to make sure the cream gets into all pieces and layers of the dish.
- Cover tightly with foil.
- Bake in middle of oven for 45 minutes.
- Increase oven temperature to 400F, then remove foil and bake until top is golden brown, 12-15 minutes more.
- Let stand 15 minutes before serving.
- If blue cheese is not to your preference, you can replace it with more parmesan or romano cheese.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings

Russet Potato, 0.5 Pound
Maika`i Member Price

Maika`i Extra Virgin Olive Oil, 500 Millilitre
Maika`i Member Price

Maytag Blue Cheese, 1 Pound

Sartori Parmesan Cheese, 5.3 Ounce

Morton Salt, 26 Ounce
Maika`i Member Price

McCormick Black Pepper, Ground , 3 Ounce
Maika`i Member Price

Dairygold Heavy Whipping Cream, 32 Ounce
Maika`i Member Price
Directions
Ingredients
- 2 pounds russet potatoes (about 4)
- 2 tablespoons olive oil
- 1/4 pound maytag blue cheese, crumbled (1 cup)
- 1/4 pound parmesan cheese, finely shredded (1 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups heavy cream
Directions
- Preheat oven to 375F.
- Peel potatoes and slice paper-thin crosswise (slightly less than 1/16" thick) or as thin as you can manage.
- Transfer spoon to a lightly oiled 3-quart shallow baking dish, spreading them in an even layer, then sprinkle evenly with one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Make 1 more layer each of potatoes, cheeses, and seasoning in same manner, then top with remaining potatoes and remainaing cheeses (Do not season top layer).
- Pour cream evenly over top, pressing evenly to make sure the cream gets into all pieces and layers of the dish.
- Cover tightly with foil.
- Bake in middle of oven for 45 minutes.
- Increase oven temperature to 400F, then remove foil and bake until top is golden brown, 12-15 minutes more.
- Let stand 15 minutes before serving.
- If blue cheese is not to your preference, you can replace it with more parmesan or romano cheese.