Potatoes Baked with Blue Cheese
by Editorial Staff
In this recipe, blue cheese is added to the milk sauce, under which the potatoes are baked. Baked potatoes with cheese are tender and aromatic.
Servings: 8
Ingredients
- Butter – 2 tbsp
- Wheat flour – 2 1/2 tbsp
- Fresh thyme (chopped) – 1 teaspoon.
- Milk – 2 1/2 cups
- Gorgonzola or other blue cheese (crumbled) – 90 g (3/4 cup)
- Salt – 1 1/2 teaspoon
- Ground black pepper – 1/4 teaspoon.
- Potatoes (peeled and cut into slices 3 mm thick) – 1300 g
- Odorless vegetable oil
- Hard cheese (shredded) – 1/3 cup
Directions
- Turn on the oven to preheat to 180 degrees.
- In a small saucepan over medium-high heat, heat the butter, add flour, and cook, stirring occasionally, for about 2 minutes. Add thyme. Gradually add milk and cook over medium heat, stirring until thick, about 3 minutes. Then add blue cheese, salt, and pepper to a saucepan and cook, stirring occasionally, for 3 minutes, until the cheese melts. Remove the saucepan from the stove.
- Grease a square heat-resistant form about 32×22 cm in size with vegetable oil. Place 1/4 of the potatoes in an oiled tin and pour in about 3/4 cup of the milk sauce. Repeat the layers of potatoes and sauce. Sprinkle the last layer with chopped hard cheese. Cover the dish with a lid or foil and place in a preheated oven. Bake the potatoes for about 30 minutes, then remove the lid (foil) and cook for another 40 minutes, until the potatoes are soft.
- Remove the baked potatoes with cheese from the oven and let stand at room temperature for 10 minutes.
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