Recipe: Blue Cheese Au Gratin Potatoes

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2-4 Idaho potatoes peeled and cut very thin on Mandolin or with slicing knife the thinner the better
1 to 1 ½ cup whole milk
3-4 Tbs. AP flour
1 tsp. Worcestershire sauce
4-5 oz of your favorite blue cheese
½ cup panko bread crumbs
salt & P to taste


In a medium size sauce pan melt butter and add flour to make a roux. Allow the flour to briefly “toast” making a blonde colored roux. Add the milk and allow the flour to fully absorb into the milk making a smooth béchamel sauce.  In two rounds add the blue cheese constantly stirring to help the cheese melt into the béchamel sauce, thus making a Mornay sauce, finish the sauce by adding the Worcestershire

Using a 2-3 inch deep pan spray the oil into the pan, layer the potatoes and lightly spoon a bit of the Mornay cheese sauce over the layers of potatoes. Cover the top f the dish with tin foil and place into a preheated oven set at 350 degrees and bake for 20 minutes covered. Remove the foil and spread the panko bread crumbs over the top and place back into the oven to toast to a golden brown

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