New Potatoes in Blue Cheese Cream
"This comes from cooks.com. It is absolutely luscious."
photo by Muffin Goddess
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 1⁄2 ounces blue cheese, crumbled
- 1 1⁄2 cups whipping cream
- 1 1⁄2 lbs new potatoes, unpeeled and small
- 1 1⁄2 teaspoons parsley flakes, dried
- 3⁄4 teaspoon rosemary
- salt
- pepper
directions
- Preheat oven to 400 degrees.
- Place cream and crumbled blue cheese in the top of a double boiler over simmering water.
- Stir constantly until cheese has melted, smooth and creamy. Remove from heat.
- Butter a 13x9 baking dish.
- Cut the potatoes into 1/2 inch wedges and arrange wedges in pan.
- Salt and pepper the potatoes lightly.
- Pour cream mixture over the potatoes.
- Sprinkle rosemary and parsley flakes over potatoes and cream mixture.
- Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made as written for ZWT-8 & a fellow Chef Gone Wild, I knew these potatoes were not something I would make for our routine day-to-day dining. BUT I wanted a new & spec potato dish I could proudly serve to guests. These potatoes are special - rich, flavorful & definitely company-worthy. They should be the star of a meal & not be served when another sauce is a part of the menu. Meat from the grill seems like the ideal pairing. Oven temp & cook time were spot-on, but I would suggest tenting the top of the baking dish w/foil for the 1st 20 min (or so) of the cook time. Mine were a tad dark on top in spots. Thx for sharing this great recipe w/us. :-) -
Really great recipe. I added 8 oz of fresh sliced mushrooms. Klondike golden small potatoes worked really well for this. -
Luxurious and delicious! I agree with twissis, these are not an everyday side dish, but they are definitely worth the occasional splurge! I had found some nice rock lobster tails at Costco, so I grilled those up to serve with these potatoes. I used some tiny yukon gold potatoes, so I quartered them lengthwise to get tiny wedges. I didn't have a problem with the tops getting too dark, but maybe it's because my potatoes were so tiny that they started off covered in the cream mixture. Edited to add: I almost forgot, I used fresh parsley in place of the flakes because I had so much on hand. Thanks for posting! Made by a Honey for ZWT8 France
RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.
