Blue Cheese Potatoes Delmonico

The sauce mixture turned out thicker than I expected, and so I had to spread it on the potatoes rather than pour it. I used Feta cheese with a couple of herbs and spices becuase it has much less sodium than bleu cheese. Final product was very tasty indeed.

The sauce was much too thick - I question if the ingredient amounts are correct. I think these would benefit from a little spice, because they are fairly bland and not spectacular by any means.

Sorry, Mini, this recipe sounded so wonderful to me but I had some problems with it. I gave it a 4 star review, however, because the ingredients did "work" even though the taste was disappointing. First of all, I reduced the flour to 1/4 cup and lessened the simmering time because I wanted to avoid the over-thick problem indicated in previous reviews. The sauce was quite bland. I added some garlic powder, salt and pepper to try and flavor it up a bit. Still very mild weak flavor. I will try it again, however, because the texture of the baked product was very good but next time I will double or triple the amount of blue cheese so I can actually taste it. UPDATE: I tried it again, like I said I would, and I had better results. Again, the texture was quite good. I tripled the amount of blue cheese by adding one cup of crumbled cheese to the sauce and stirred until smooth. Then, at the last minute I added another 1/2 cup of crumbles right before adding to the potatoes (so there would be little chunks of cheese) and it came out quite good. Lots more blue cheese flavor with the added cheese - oh and I also added garlic powder, salt and pepper again because I think it added to the taste. Thanks, Mini, for a nice base recipe!