Blue Cheese Potatoes
Indulge in the creamy, tangy decadence of Blue Cheese Potatoes, a perfect side dish that’s as comforting as it is flavorful. Featuring tender Yukon Gold or Russet potatoes smothered in a velvety blue cheese sauce made from whole milk, heavy cream, and a hint of garlic, this recipe achieves a luxurious balance of richness and bold flavor. The potatoes are oven-baked to perfection, creating a bubbly, golden surface that’s irresistibly inviting. Ideal for dinner parties, holiday feasts, or as an upscale twist on a weeknight staple, this dish is a surefire crowd-pleaser. Garnish with fresh parsley for a pop of color and herbal brightness, and enjoy this savory masterpiece warm. Blue Cheese Potatoes deliver restaurant-quality indulgence with simple, wholesome ingredients—make it your next go-to comfort food!
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Recipe Information
Ingredients
- 2 lbs Potatoes (Yukon Gold or Russet)
- 3 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.75 cups Blue cheese (crumbled)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 cloves Garlic (minced)
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into evenly-sized chunks. Place them in a large pot of cold, salted water. Bring the water to a boil, then lower the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and set them aside. Allow them to cool slightly while preparing the blue cheese sauce.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Sprinkle the flour over the melted butter and garlic, whisking constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and cream, whisking continuously to ensure there are no lumps. Cook the sauce for 3-5 minutes, stirring often, until it thickens.
Reduce the heat to low and stir in the crumbled blue cheese. Allow the cheese to melt into the sauce, then season the mixture with salt and black pepper to taste.
In a large, ovenproof baking dish, layer the cooked potatoes evenly. Pour the blue cheese sauce over the potatoes, gently tossing them to ensure all the pieces are coated.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and golden brown on top.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 188 mg | 14% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
