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BLUE CHEESE AU GRATIN POTATOES

This is a great variation on the classic au gratin dish for blue cheese lovers. It’s based on a recipe by Emeril Lagasse, which I have altered to appeal to my tastes. Emeril and I both suggest using only high quality, preferably stilton blue cheese. If you can’t find stilton that’s ok, but don’t use gorgonzola, it’s too creamy and will turn this into au gratin soup.

1 teaspoon butter, soft enough to spread
2-3 pounds of large russet potatoes (usually 3 huge baking potatoes)
5 ounces crumbled blue cheese
1 teaspoon minced garlic
1 tablespoon chopped shallots
1 teaspoon fresh thyme leaves, chopped
1 ¾ cup heavy cream
1 ¼ teaspoon salt
½ teaspoon black pepper

1. Preheat oven to 350 degrees and use the butter to grease (coat) an 8x8 glass baking dish.  

2. Peel the potatoes and cut crosswise creating slices no thicker than 1/8 inch. You’ll need an exceptionally sharp knife, good eye and patience to do this correctly. Slices need to be of equal thickness to insure consistent cooking. Also, slices thicker than 1/8 inch will not cook all the way through, producing a crunchy undercooked au gratin.

3. Toss the peeled, sliced potatoes with 1 teaspoon of salt and ½ teaspoon of pepper. Arrange half of the potatoes overlapping in the bottom of the glass dish.

4. In a small saucepan combine the cream, ¼ teaspoon salt, shallots, garlic and thyme and simmer for 3 minutes. Remove from heat

5. Pour half of the cream mixture over the potatoes in the glass dish, then crumble half of the blue cheese over that. Make another layer of remaining potatoes, top with remainder of sauce and cheese.

6. Cover with aluminum foil and bake for 40 minutes.

7. Remove foil, raise oven temperature to 375 and cook for an additional 20 minutes. Top should be golden brown.

8. Remove from oven and allow dish to sit for at least ten minutes. This allows the dish to set and firm, making it easy to cut. If you cut it too soon it will be too moist and flimsy and will fall apart.