Best Potato And Blue Cheese Gratin Recipes

Blue Cheese Mushroom and Onion Potato Gratin image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
2 tablespoons butter
3 onions, halved then sliced
1 lb white button mushrooms, sliced (can use more mushrooms)
3 lbs russet potatoes (peeled and sliced very thin, about 1/8-inch thick)
3 cups whipping cream
3/4 cup blue cheese, crumbled (can use less blue cheese)
1 1/2 cups mozzarella cheese, grated
salt and pepper

Steps:

Heat oil and butter in a skillet; saute the onions until caramalized (about 10-12 minutes) remove with a slotted spoon to a bowl.
Add in the sliced mushrooms and saute until they loose there moisture (about 10 minutes) transfer to a bowl.
Set oven to 375 degrees (oven rack to second-lowest position).
Butter a 3-4 quart casserole dish.
In a 2-quart saucepan combine the potatoes with the whipping cream (the potatoes on top do not have to be covered completely) bring to a boil; remove from heat and cool to warm (about 30 minutes) leaving the potatoes in the cream.
Transfer one-third of the potatoes using a slotted spoon to the baking dish, spreading them out in an even layer.
Sprinkle with HALF of the onions, then HALF of the mushrooms; season with salt and pepper.
The sprinkle ONE-THIRD of both cheeses over the mushrooms.
Make another layer of potatoes then the sprinkle the REMAINING onions and mushrooms over the potatoes then another third of both cheeses.
Make one more layer with the remaining potatoes.
Top with remaining cheeses.
Pour any leftover whipping cream evenly over the top and cover tightly with foil.
Make for 45 minutes.
Increase the oven temperature to 400 degrees.
Remove the foil and bake until the top is golden brown, and the potatoes are fork-tender (about 12-15 minutes).
Let stand for 15 minutes before serving (the mixture will thicken upon standing).

Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese image

Yield Serves 6 to 8

Number Of Ingredients 8

5 ounces crumbled blue cheese (such as Stilton, Gorgonzola or Maytag blue; about 1 1 /2 cups), room temperature
2 1/2 cups whipping cream
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter
1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed shiitake, oyster, crimini or hedgehog), thickly sliced
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds

Steps:

Position rack in top third of oven and preheat to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Place cheese in medium bowl; add 1 cup/2 cream. Using fork, mash mixture to chunky paste. Mix in 1 teaspoon salt and 1/2 teaspoon pepper. Mix in remaining 2 cups cream.
Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; sauté until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)
Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil.
Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot.

Sweet Potato and Blue Cheese Gratin image

Provided by Stephanie Izard

Categories side-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

2 1/2 pounds sweet potatoes, peeled and thinly sliced on a mandoline
2 cups heavy cream
6 ounces smoky blue cheese, preferably Moody Blues brand
1/2 teaspoon brown sugar
1 1/2 teaspoons salt, plus more to taste
1/2 teaspoon red pepper flakes
1 tablespoon unsalted butter

Steps:

Preheat oven to 325 degrees F. Peel and thinly slice sweet potatoes on a mandoline; set aside. Heat heavy cream in a saucepan over medium heat, and add the cheese so it slowly melts into the cream. Mix in brown sugar, salt, and red pepper flakes; bring to a low simmer to incorporate all of the ingredients, 5-10 minutes. Butter the baking dish and evenly layer a quarter of the sweet potatoes along the bottom, then lightly sprinkle with salt.
When the sauce is ready, pour a quarter of it over the sweet potatoes. Repeat the potato/sauce layering three more times until all of the ingredients are in the baking dish. Cover with foil and cook for 40 minutes. Remove foil and broil to brown the top, 5 minutes. Let sit for 10 minutes before serving.

Potato and Blue Cheese Gratin image

Yield Makes 4 side-dish servings

Number Of Ingredients 8

1 1/2 lb medium yellow-fleshed potatoes
1 cup heavy cream
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup crumbled blue cheese (1 oz)
Special Equipment
an adjustable-blade slicer; a 10-inch heavy skillet with a flameproof handle

Steps:

Put oven rack in upper third of oven and preheat oven to 425°F.
Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.