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Blue Cheese Potatoes Delmonico

Blue Cheese Potatoes Delmonico

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
SMITHJLS

SMITHJLS

Here's a recipe that I recently made for a dinner party. Everyone loved it served with rib-eye steak. Goes really well. The blue cheese makes all the difference.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes in a large saucepan with water to cover. Bring to a boil over medium-high heat, and cook until tender, about 8 to 10 minutes. Drain, and transfer to a casserole dish.
  2. Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Gradually whisk in the milk and cream so there are no lumps. Reduce heat and simmer for 20 minutes. Remove from heat and whisk in the blue cheese until smooth. Pour over the potatoes in the dish. Sprinkle breadcrumbs over the top.
  3. Bake for 25 minutes in the preheated oven, or until top is nicely browned.
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Reviews

SAVVYSCRAPPER
71

SAVVYSCRAPPER

10/3/2003

The general idea of the flavors (potatoes/BlueCheese) sounded great, but the recipe is ALL WRONG. Should probably be around 3T. Butter and 3T. Flour and NOT 1/2 cup of each. That would make a very thick sauce, or if cooked for 20 minutes, I would think a brick. I started the recipe not realizing the measurements and ended up making around a triple batch. The recipe has you cooking the flour for 5 minutes and then after adding the flour, cooking an additional 20 minutes. I think the person making the recipe just meant it to be 2 cups of a white sauce and then add blue cheese. If I make this again, I would do as above (probaby use 2C milk instead of 1/2 cream), and also add onion to the butter or maybe onion powder. If you add too many seasonings I could see them taking away the mild flavor of the blue cheese (which will be mild once mixed with potatoes). Altogether, I like the idea of adding blue cheese for something totally different than what we would normally cook, but the recipe is totally wrong. I felt I wasted a lot of Blue Cheese on my first try, which is considered a luxury food in our household. I am leaving a 2 star review just for the unique idea of this dish. What a clever idea of adding Blue Cheese to potatoes. Made my mouth water just thinking about it.

PENELOPE4321
36

PENELOPE4321

12/9/2003

*Deserves 5 stars because this is the BEST recipe to build upon!!* Choose a high quality Blue cheese. I sauted 2 garlic cloves and 3 shallots in the butter before adding the flour(reduced by 2 tbs.) and cooked for only one minute before adding a pint of half and half. I thinnnnly sliced RAW potatoes and lightly salt and peppered them before pouring over my sauce and crumbs. I baked at 350 for about an hour in a covered, ungreased pan. Great recipe, Judy!

FeedingDarragh
32

FeedingDarragh

2/28/2011

I give the recipe 2 stars, but my results were definitely 5 star. I had to make way too many changes to it. Just looking at the recipe, you can tell something's not right. For one thing, 1/2 cup each of butter and flour is WAY too much roux for just 2 cups of liquid. My bechamel would have been a brick! Additionally, this recipe needed flair. It has practically no flavoring except the blue cheese. So I sauteed some garlic and Herbs de Provence with the butter to infuse it with a little seasoning (I'm sure any other herbs you like would be fine) before I added the flour and liquids. I doubled the amount of blue cheese, added Kosher salt to taste, a hit of white pepper, and just a pinch of nutmeg to give it that little something that makes you go "Hmm." Remember to always TASTE your sauce and correct the seasonings as necessary. It's too late once your food comes out of the oven! I had a pouch of Simply Potatoes hash browns on hand, so I stirred those into the sauce instead of having to cook the potatoes first, and it made things MUCH easier on me. Topped off the casserole with panko bread crumbs, and the results were mouthwatering. So, 2 stars for a decent starting point, but I definitely had to change it to make it interesting.

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