Applewood Winery Blog

Blue Cheese Potato Gratin

This side dish is a quick and easy partner for roast beef, lamb, or grilled steaks.   Tip:  A mandolin slicer makes quick and easy work of cutting the potatoes, ensuring even slices and consistent cooking.

Ingredients

• 4 – 5 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices
• 2 cups whipping cream
• 8 ounces blue cheese (or gorgonzola, or Roquefort) crumbled

• 1/2 cup dry breadcrumbs
• handful of grated parmesan
• 1 1/2 teaspoons crumbled dried rosemary
• 2 tablespoons butter, cut into small pieces

Preparation

Preheat oven to 425°F. Butter (or spray with cooking spray) 15 x 10 x 2-inch glass baking dish. Layer potatoes in prepared dish, sprinkling each layer with salt and pepper. Bring cream to boil in heavy medium saucepan. (Don’t go too far- once cream boils, it will boil over the pot very quickly!)  Reduce heat to medium. Add blue cheese to cream; whisk until cheese melts. Pour cream mixture over potatoes. Cover with foil. Bake until potatoes are tender, about 1 hour.   (Can be made in advance up to this point.  Warm in oven before proceeding with remainder of directions).

Preheat broiler. Mix breadcrumbs, parmesan, and rosemary in small bowl. Sprinkle over potatoes. Dot with butter. Broil until butter melts and crumb mixture is golden brown, watching closely, about 2 minutes. (This can burn quickly, so stay close by and keep watching pan).  Let stand 10 minutes. Serve warm.

The creamy, earthy flavors of this dish are complimented by any of Applewood Winery’s dry reds:  Cabernet Franc, Merlot, or Oak Barrel Red.   Pick your favorite and enjoy!

HAPPY HOLIDAYS FROM APPLEWOOD WINERY!!