Potatoes Pontalba
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 lbs small new potatoes, quartered
- 2 tablespoons butter, softened
- 1 cup chopped green onion
- 3⁄4 cup heavy cream
- 1 tablespoon flour
- 2 ounces crumbled blue cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground cayenne pepper
- 6 slices bacon, cooked & crumbled
- 2 teaspoons chopped fresh parsley
directions
- Cook the potatoes in boiling salted water for 15 minutes or until tender.
- Drain and place in large bowl.
- Add the butter and green onions, tossing gently to coat.
- Whisk the cream and flour together in a saucepan and add the blue cheese and seasonings.
- Cook over medium heat for 3 minutes or until thickened, stirring constantly.
- Pour over the potatoes and toss gently.
- Sprinkle with bacon and parsley.
- Serve immediately.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.