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Blue Potatoes Au Gratin

My plan was russet potatoes and Swiss cheese for a homemade au gratin. Then I stumbled upon one container of blue potatoes at the Farmers Market last week; the color is a deep purple-y blue, perfect for blue cheese potatoes au gratin.

What cheese goes well with blue potatoes? Blue cheese, natch.

I cooked the potatoes in two different saucepans to be able to layer each color on its own.

The fresh blue cheese from Brookford Farm isn’t as potent as some other blue cheeses, but to be certain hubby would eat them, I added Swiss.

Try cooking this in a cast iron skillet. If you don’t have the cast iron skillets, bake in a 9×9 baking dish. Place a baking sheet under your skillet or baking dish, and be careful not to layer your ingredients to the rim. Even though you’ll want more of the potatoes once they’re cooked, you do not want the mess you’ll need to clean once the cheese and cream respond like lava and ooze down onto your oven walls.

Blue potatoes au gratinWhat you need:

  • EVOO
  • 2 lg Vidalia onions, halved and thinly sliced
  • 2 lg russet potatoes
  • 4 med blue potatoes
  • 3 c heavy cream
  • 1/2 c vegetable stock
  • 1 garlic clove
  • 1 sprig fresh thyme
  • 1 c crumbled blue cheese
  • ½ c grated Swiss cheese
  • Freshly ground sea salt and black pepper

What you do:

  • In lg sautepan heat oil over med-high heat add onions.
  • Season with salt.
  • Cook about 4 min, stirring often, and reduce heat to med.
  • Continue cooking until onions begin to turn golden, about 10 min.
  • Reduce heat to low and continue cooking about 20 min stirring often to caramelize onions.
  • Remove from heat.
  • Peel and thinly slice potatoes.
  • In lg saucepan add potatoes, cream, garlic, thyme and stock.
  • Season with salt and pepper.
  • Bring to boil.
  • Remove from heat and cool about 30 min.
  • Heat oven to 400˚.
  • Using slotted spoon, transfer 1/3 potatoes into oiled cast iron skillet or baking dish.
  • Reserve cream mixture.
  • Spread into even layer.
  • Sprinkle evenly with 1/2 onion and 1/3 cheese.
  • Season with salt and pepper.
  • Repeat, ending with potato layer topped with cheese.
  • Pour reserved cream mixture over potatoes.
  • Cover tightly with foil.
  • Bake in center of oven for 45 min.
  • Uncover and bake until top is golden brown, about 15 min.
  • Remove from oven and let sit about 5 min before serving
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