Easiest Way to Prepare Yummy Bleu Cheese Gratin Dauphinois

Bleu Cheese Gratin Dauphinois. How to make Ultimate Blue Cheese Potatoes Au Gratin. Blue Cheese Potatoes Au Gratin only has a few ingredients which are: potatoes, heavy cream, blue cheese, fresh chives, blue cheese, kosher salt and ground black pepper. If you are feeding a big crowd, just double or triple the recipe.

Are simply a French name for sliced potatoes cooked in cream. Potatoes Dauphinoise contain cheese but no crumb topping. Rinse the potato slices in cold water then pat dry. You can have Bleu Cheese Gratin Dauphinois using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bleu Cheese Gratin Dauphinois

1. It's 3 lb of Idaho potatoes; peeled and sliced very thin.
2. You need 1 of package bleu cheese crumbles.
3. Prepare 1 of package bacon.
4. You need 2 cup of heavy cream.
5. Prepare 1 cup of grated parmesan cheese.
6. It's 1 of lemon; zested.
7. Prepare 1 of salt and pepper.

Add green beans, crumbled bleu cheese and heavy cream. Add the rest of crumb mixture and season to taste with pepper. Trim and discard the thick stalks from the broccoli. Cut each head in half lengthwise.

Bleu Cheese Gratin Dauphinois instructions

1. Cook bacon on sheet tray in oven at 375° for approximately 25 minutes or until bacon is crispy. Drain fat. Pat bacon dry with paper towels. Chop bacon into small bits and set aside..
2. Pour enough cream on bottom of casserole dish to cover. Layer potatoes across dish leaving no holes. Top with half of bleu cheese crumbles and 1/3 of parmesean and bacon. Squeeze 1/3 of the lemon juice. Repeat two more times. Pour remaining cream over top and press down to ensure distribution of cream. Cover with foil and bake at 350° for approximately 1 hour. Uncover during last 15 minutes. Garnish with lemon zest. Serve with sour cream if desired..
3. Variations; Sour cream, creme fraiche, butter, applewood smoked bacon, cheddar, gruyere, scallions, chives, cayenne, jalapenos, celery root, parsley, rosemary, celery, onion, walnuts, asiago, pancetta,.

Pour enough cream on bottom of casserole dish to cover. Layer potatoes across dish leaving no holes. Side Dishes Chef Roland Parny's Gratin Dauphinois. A side dish made with potatoes and cheese that pairs perfectly with cordon bleu. The gratin is cooked when the tip of a sharp knife cuts into it with little resistance (you shouldn't feel the layers).