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November 20, 2017

Blue Cheese Potato Bake – Classic, yet so different!

Posted on May 16, 2017 by in vegetables, vegetarian

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Blue Cheese Potato Bake

Blue Cheese Potato Bake is next level. The same comfort you get from a potato bake, but with the decadent flavor of blue cheese.

My Blue Cheese Potato Bake is for, well, people who love blue cheese. There is no need in trying to sell this recipe to people who refer to blue cheese as “off cheese”.


Luckily for me, my family love blue cheese. I have a few signature blue cheese dishes that they “demand” every now and then. Their most favorite one of course has to be The Blue Cheese Gnocchi with Toasted Walnuts. Short on the heels of that one is the Wild Mushroom Risotto with Blue Cheese.

Blue Cheese Potato Bake

I have a suspicion that this Blue Cheese Potato Bake is going to give those two recipes a run for their money. My choice of blue cheese has to be Fairview Blue Rock or Fairview Blue Tower.

Fairview Blue Rock is a full fat blue veined Roquefort-style cheese with a rich flavour and a firm yet creamy texture. A lengthy four- to six-month maturation ensures that the enzymes produced by the mould interact with the fats and proteins in the cheese to create the characteristic taste and flavour.

Blue Cheese Potato Bake

Fairview Blue Tower is a full fat blue veined Gorgonzola style cheese with a mild avour and rich creamy texture. Blue Tower is made with more cream than our famous Blue Rock, resulting in a rich texture. It also has a slightly higher moisture content, making it a bit softer and more decadent. Good news is, you can use both of these cheeses in this potato bake. Enjoy the compliments from your family and guests.

Blue Cheese Potato Bake

Blue Cheese Potato Bake

serves 4-6

Ingredients

4-6 big potatoes – washed and cut in thin slices.

salt/pepper

whole nutmeg

1 x 100g Fairview Blue Rock or Fairview Blue Tower – crumbled

250 ml cream

Method

Slice the potatoes very thinly with a sharp knife or a mandolin. Pack a layer of potatoes in the bottom of a oven casserole ( 20 x 25 cm). Season lightly with salt and pepper and crumble a little blue cheese on top and pour a little cream over the potatoes. Repeat with another layer of potatoes. Season as you go along, every second layer or so, grate a little nutmeg over the potatoes. End with the last bit of cheese and the cream. Bake for 1 hour at 180 C. Enjoy with grilled herb-crusted lamb chops. (recipe to follow)

Blue Cheese Potato Bake

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