Roquefort Scalloped Idaho® Potatoes
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Credit: David Woodward, Executive Chef, Hilton New Orleans Riverside, New Orleans
The National Culinary Review, November/December 2015
1½ cups heavy whipping cream
2/3 cup minced shallots
2 t. minced garlic
¾ t. salt
10-11 oz. Roquefort or blue cheese, divided
4 lbs. Idaho® russet potatoes, peel, slice thin
Mix whipping cream, chicken broth, shallots, garlic and salt in large pot. Bring to a simmer over medium-high heat. Add half the cheese; whisk until smooth. Chill remaining cheese. Mix sliced potatoes thoroughly with cream mixture. Spread evenly in prepared cooking dish. Cover with foil; bake 15 minutes. Uncover; continue baking until potatoes are tender and liquid bubbles thickly, about 50 minutes. Dot potatoes with remaining cheese; bake until cheese softens, about 5 minutes. Cool 15 minutes before serving.
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