Best Blue Cheese And Bacon Mashed Potatoes Au Gratin Recipes

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BLUE CHEESE MASHED POTATO WITH BACON



Blue Cheese Mashed Potato with Bacon image

Blue Cheese Mashed Potato with Bacon amps up one of our favourite side dishes. Quick and easy to make, this creamy and loaded mashed potato recipe is sure to please!

Provided by Slow The Cook Down

Categories     Side Dish

Time 30m

Number Of Ingredients 7

3 large potatoes (russets, yukon gold or maris piper are best)
3 tbsp sour cream
1.7 ounces whipping cream (double cream) ((50 ml))
2.6 ounces salted butter ((75g))
3.5 ounces creamy blue cheese like Danish Blue ((100g))
3 strips bacon
salt and pepper to taste

Steps:

  • Peel the potatoes and cut into chunks. Put into a pot and cover with cold water. Put on high on the hob and bring to the boil. Boil for around 20 minutes until the potatoes are soft.
  • While the potatoes are boiling, cook the bacon - either in a frying pan or oven. Once cooked, put to one side to cool and crisp.
  • When the potatoes are cooked, drain the water and return to the pot. If using a potato rice, pass the potatoes through this and into the saucepan.
  • Add the sour cream, whipping cream, butter and a generous pinch of salt and pepper to the potatoes and mash (or mix until combined if you have used a ricer). Keep going until you have a smooth consistency.
  • Break the cheese into small pieces and add to the potatoes, then break the bacon into small pieces and add in.
  • Combine well and serve.

Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 12 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 90 mg, Sodium 687 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

BLUE CHEESE POTATO GRATIN



Blue Cheese Potato Gratin image

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

3 large russet potatoes, scrubbed well and very thinly sliced
1 cup heavy cream
1/2 cup crumbled blue cheese
kosher salt
fresh ground black pepper, to taste
1/4 cup freshly grated parmesan cheese, for garnish

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 POTATOES AU GRATIN



Blue Cheese Potatoes Au Gratin image

© Larry Ervin - http://french-cooking-techniques.suite101.com/article.cfm/blue_cheese_potatoes_au_gratin This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d'Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results. I have altered the original recipe slightly to my liking. I recommend serving this with Recipe 24623 - http://www.recipezaar.com/24623

Provided by VLizzle

Categories     Potato

Time 1h30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
2 eggs
1/2 cup heavy cream
3/4 cup bleu d'auvergne cheese, crumbled
1/2 cup parmigiano-reggiano cheese, grated
sea salt & freshly ground black pepper
3 large russet potatoes, peeled and sliced very thin

Steps:

  • Preheat the oven to 450°F.
  • You need a 7x11 baking pan plus a larger one with 2 sides for the water bath.
  • Put some water on to boil -- the amount depends on your pans. You'll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
  • Butter the smaller baking pan.
  • In a large bowl, mix the eggs, cream and cheeses until well blended.
  • Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
  • Fold the sliced potatoes into the cheese mixture.
  • Spread the mixture into the buttered pan and cover with aluminum foil.
  • Place the pan with the potatoes in the larger pan and set it on the oven shelf.
  • Carefully pour hot water into the outer pan so that the water is about an inch deep.
  • Bake one hour.
  • Remove the cover and bake until the top is golden brown, about 15 minutes.

Nutrition Facts : Calories 444.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 169, Sodium 273.4, Carbohydrate 49.7, Fiber 6.1, Sugar 2.4, Protein 13.2

BLUE CHEESE POTATO GRATIN



Blue Cheese Potato Gratin image

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

2 tablespoons olive oil
1 pound onions (3 medium), halved lengthwise, then thinly sliced crosswise
2 pounds russet (baking) potatoes (about 4)
2 cups heavy cream
1/4 pound Maytag Blue cheese, crumbled (1 cup)
1/4 pound whole-milk mozzarella, coarsely grated (1 cup)
1/2 teaspoon salt
1/2 teaspoon black pepper
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

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.

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