Blue Cheese Rosemary Scalloped Potatoes
Indulge in the rich, savory elegance of Blue Cheese Rosemary Scalloped Potatoes—a perfect side dish that pairs creamy decadence with bold, aromatic flavors. Thinly sliced Yukon Gold or Russet potatoes are layered to perfection, bathed in a velvety sauce made from melted blue cheese, fresh rosemary, and a blend of whole milk and heavy cream. Topped with Parmesan cheese and baked to golden perfection, this comforting recipe is both upscale and approachable, ideal for holiday feasts or dinner parties. With its balance of earthy herbs and tangy blue cheese, this dish is a show-stopping way to elevate classic scalloped potatoes while tantalizing your taste buds with gourmet flair.
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 3 tablespoons Salted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 ounces Crumbled blue cheese
- 1 teaspoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (grated)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/8-inch rounds. Use a mandoline slicer for consistent thickness, if available.
Grease a 9x13-inch baking dish with the olive oil and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring a smooth consistency. Cook for 3-4 minutes until the mixture begins to thicken.
Reduce the heat to low and stir in the crumbled blue cheese until it has melted and the sauce is smooth. Add the rosemary, salt, and pepper, stirring to combine. Remove from heat.
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the blue cheese sauce over the potatoes, spreading gently to cover them.
Add the second half of the potato slices on top and pour the remaining sauce evenly over the surface.
Sprinkle the grated Parmesan cheese on top for an extra layer of flavor.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Allow the dish to cool for 5-10 minutes before serving. Garnish with additional fresh rosemary, if desired.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4248 mg | 185% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 31.4 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1252 mg | 96% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3478 mg | 74% | |
*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.
