Potato and Blue Cheese Gratin
Pronounced: grah teh(n) / oh ver nyaht
The Auvergne region of France is well-known for its cow’s milk blue cheeses like Fourme d’Ambert, Bleu d’Auvergne and Bleu des Causses. If you can find one of these cheeses, try it in this recipe.
• 4 cups milk
• 1/2 cup crumbled Fourme d’Ambert (my favorite!) or other crumbled blue cheese
• 1/2 cup crème fraîche or heavy cream
• 4 Tablespoons unsalted butter
• 3 lbs. potatoes, peeled and sliced very thinly (a mandoline works best for this)
• freshly grated nutmeg
• salt & freshly ground pepper
Preheat oven to 375°F.
1. In a saucepan, scald the milk and set aside.
2. Blend the blue cheese and crème fraîche (or cream) in a food processor.
3. Generously butter a 14x9x2-inch gratin or baking dish.
Layer half of the potatoes in the dish. Season with salt, pepper & nutmeg. Dot with half of the blue cheese mixture.
4. Repeat with the rest of the ingredients, ending with the blue cheese mixture. Pour the milk over the potatoes.
5. Bake about 1-1/2 hours, or until the top is crisp and golden.