• Melinda O'Malley Keckler

Blue Cheese and Rosemary Scalloped Potatoes

If you like blue cheese, you'll LOVE these potatoes. Crumbled cheese with those distinctive threads of blue, along with fresh rosemary combine for a unique flavor in a delicious cream sauce. This is a potato side dish impressive enough for guests or holidays and simple enough to go alongside a weeknight roast or grilled chicken. Try it and see. It's a terrific change of pace from regular scalloped potatoes with cheddar cheese.


Blue Cheese and Rosemary Scalloped Potatoes

By: Melinda Keckler, CrinkledCookbook.com


Cream Sauce:

1/2 cup butter

1/2 cup flour

4 cups milk (I recommend 2% or whole milk for extra creaminess)

1 1/2 cups blue cheese, crumbled

1 cup parmesan cheese, grated

1 tsp vegetable bouillon (I use Better Than Bouillon Seasoned Vegetable Base)

1 tsp salt and 1 tsp pepper, or to taste


Potatoes and Rosemary:

2 large Idaho russet potatoes, about 4 cups, sliced 1/4" thin or less

1 tsp salt

1/2 tsp pepper

2 tbsp fresh rosemary, minced


Topping:

2 tbsp butter, melted

1/2 cup panko bread crumbs

1/4 cup additional parmesan cheese, grated

2 tbsp additional blue cheese, crumbles


Preheat oven to 350°


Spray a 2-quart glass baking dish with Pam or grease with shortening.


In a saucepan on the stove, melt butter over medium heat, then add flour and whisk for about a minute or until hot and bubbly. Slowly add the milk and stir until thickened and creamy. Turn off heat and whisk in blue cheese, parmesan cheese, salt and pepper to taste, and the vegetable bouillon. Set aside.


Peel potatoes and cut into even slices. Place half the potatoes in the baking pan, top with about 1 cup of the creamy cheese sauce from the saucepan. Top with 1/2 the chopped fresh rosemary and a few dashes of salt and pepper. Layer remaining potatoes on top and pour 1 - 1/2 cups of the cheese sauce on top of the new layer, be sure all the potatoes are covered with the sauce, followed by the remaining diced rosemary, salt and pepper. (Unless you are doubling the potatoes and rosemary in this recipe, you will have about 1 1/2 cups of extra cheese sauce - and that's OK. Save it for a pasta topping later, perhaps with grilled chicken.)


Cover with foil and bake for 60 minutes. While the potatoes are baking, combine the topping ingredients and set aside. After an hour of baking, remove foil and spread topping over the hot potatoes. Continue baking uncovered another 20 - 30 minutes or until bubbly and golden brown. Using a fork, test the potatoes for doneness, if they are still a little crunchy, return to the oven covered for another 10 minutes or so.


Remove from the oven and sprinkle with 2 tbsp of blue cheese crumbles and 1/4 cup of parmesan cheese on top. Garnish with a sprig of rosemary if you like - just for looks.


Recipe tip: Peel and slice the potatoes right before you layer them in the baking dish. Otherwise, let them soak in ice water until you have the cheese sauce made - otherwise they may turn a little brown.


Serves: 6-8 as a side dish


Note: The links you find in this recipe are paid links, Amazon Associates. That means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.


I came up with this new twist on a family favorite by first creating the rich white sauce - remember, you will most likely have more than you need to coat the potatoes in this recipe (unless you make a double batch of potatoes and bake in a 13 x 9 dish). That's intentional, because this sauce is equally delicious over pasta and I like to save a cup or so for a rich pasta topping later in the week. This side dish is special enough for a holiday meal, but easy enough to prepare any time. Let me know what you think and be sure to rate the recipe and leave a comment. Dig in! XO

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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