Rosemary Potatoes and Blue Cheese Gratin

Rosemary Potatoes and Blue Cheese Gratin

Most of us are probably familiar with Potatoes au Gratin. Layers of potatoes, cheese, and cream are baked until the potatoes are soft and a crunchy crust has formed on top. This dish adds a few twists to that well-known recipe. The addition of rosemary and blue cheese makes this comfort food with a kick.

I love blue cheese. Love. I know that some people find it too tangy, too funky, too much. If you are one of those people use Danish blue or Gorgonzola, both of which are milder than most blues. Mixing the blue in cream and with potatoes also lessens the sting.

Rosemary Potatoes and Blue Cheese Gratin makes an impressive side dish. The hands-on time is minimal and the potatoes can be put in the oven while you go about other tasks. I served these with pan seared pork chops and a simple salad.

Servings: 6-8

Active time: 15 minutes; Cook: 1 hour, 5 minutes; Potatoes in about 1 ½ hours

Hardware: Cutting board and large knife, measuring cups and spoons, a small sauce pot, a whisk, a small bowl, a rubber spatula, a fork, an 8X8 glass baking dish, foil

Ingredients:

• 1-pound golden baby potatoes
• 1 small yellow onion (8 ounces)
• 2 teaspoons dried rosemary
• 2 ½ ounces blue cheese
• ½ teaspoon salt
• 1 stick butter
• 1 cup cream
• ½ cup chicken broth (maybe more)
• 2 tablespoons cornstarch
• 2 tablespoons very cold water
• 1 tablespoon chopped chives, fresh parsley, or one thinly sliced green portion of a green onion (optional)
• Pepper and salt
• 1 cup bread crumbs
• Cooking spray

1. Preheat the oven to 325˚.
2. Dice the onions. Wash and slice the potatoes. I used baby potatoes because they don’t need to be peeled and they cook faster. Mash the blue cheese to little pieces.
3. Spray the dish with cooking spray. Toss the sliced potatoes with the onions, rosemary and blue cheese in the prepared dish. Sprinkle with the salt and set aside.
4. Melt the butter over medium low heat in the sauce pot. Slowly stir in the cream and chicken broth. Raise the heat to simmer.
5. Mix the cornstarch and very cold water together in the small bowl until the cornstarch dissolves. Whisk the cornstarch-y water into the simmering cream. Lumps may form. That is okay. Just whisk as many of them out as possible. Taste and adjust the salt.
6. Pour the hot cream over the potatoes. If the potatoes are not covered by the liquid, add more (milk, broth or water.) Sprinkle a generous amount of pepper over the dish. If you are using greenery (chives, parsley, a green onion) sprinkle it on now. Cover the dish in foil and bake for 55 minutes. Check to see if the potatoes are tender. If not cover them and cook until they are.
7. Remove the foil and cover the top with bread crumbs. Turn up the broiler until the crumbs are browned. BE CAREFUL. The crumbs will burn very quickly. I don’t brown it for more than 2 minutes. If you don't trust yourself, bake the potatoes at 450˚ until the top is browned.
8. Allow the potatoes to rest for 5 minutes. Serve warm.