Decadent Blue Cheese & Rosemary Scalloped Potatoes: An Elevated Side Dish for Any Occasion
Prepare to impress with these Blue Cheese and Rosemary Scalloped Potatoes. This isn’t just another potato side dish; it’s a culinary experience that combines the bold, distinctive flavor of blue cheese with the fragrant earthiness of fresh rosemary, all enveloped in a rich, homemade white sauce. Whether you’re hosting a grand holiday feast, a special dinner party, or simply elevating a casual weeknight BBQ, this recipe strikes the perfect balance between sophisticated and surprisingly simple.
If blue cheese holds a special place in your heart, you’re about to discover your new favorite way to enjoy potatoes. The signature blue veins of crumbled blue cheese melt into a velvety sauce, creating an unparalleled depth of flavor. Paired with aromatic rosemary and perfectly tender potato slices, this dish offers a delightful departure from traditional scalloped or au gratin potatoes that often rely on cheddar. It’s a truly memorable side that will have your guests asking for the recipe.
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Why Blue Cheese Elevates Classic Scalloped Potatoes
Traditional scalloped potato recipes often lean on familiar ingredients like sliced potatoes, cream of chicken soup, and shredded cheddar cheese. While comforting, this recipe takes those classic elements and transforms them into something extraordinary. We ditch the canned soup and cheddar for a luxurious, made-from-scratch white sauce infused with creamy blue cheese, sharp Parmesan, and fragrant fresh rosemary. This combination doesn’t just “ramp it up”; it creates a symphony of flavors that is both familiar and excitingly new.
The beauty of blue cheese lies in its complex flavor profile – a delightful balance of tangy, salty, and slightly pungent notes. When gently melted into a rich white sauce, it imparts a sophisticated earthiness that complements the humble potato perfectly. Fresh rosemary, with its piney and slightly peppery undertones, acts as the ideal aromatic partner, cutting through the richness of the cheese and adding a layer of fresh, herbaceous brightness. To further enhance the savory depth of our white sauce, I highly recommend incorporating Better Than Bouillon Seasoned Vegetable Base. It’s a secret weapon for adding a concentrated boost of umami and savory goodness without the artificial taste often found in other bouillon products.
This careful selection of ingredients ensures that every bite is packed with incredible flavor, far surpassing the one-dimensional taste of simpler potato dishes. It’s a gourmet touch that’s surprisingly easy to achieve, making it accessible for home cooks looking to create something truly special.
You’ll need two large russet potatoes for this recipe, about 4 cups sliced. Blue cheese, parmesan and fresh rosemary – a truly fantastic combination!
Bonus: An Extra Batch of Versatile Blue Cheese White Sauce
One of the delightful secrets of this recipe is the intentionally generous amount of the rich white sauce. When I first developed this unique twist on a beloved family favorite, I realized that this sauce was too good to be reserved solely for potatoes. So, I designed the recipe to yield a little extra, giving you a wonderful bonus to enjoy later in the week.
This creamy blue cheese and Parmesan sauce is incredibly versatile. It’s not just a potato topping; it’s equally delectable over hot pasta, turning a simple weeknight meal into a gourmet experience. Imagine a quick bowl of spaghetti or fettuccine tossed with this luscious sauce, perhaps with some grilled chicken or sautéed mushrooms. It’s an instant flavor upgrade that tastes like you spent hours in the kitchen, when in reality, the hard work was already done!
By making one batch of this fancy white sauce, you set yourself up for two incredible meals. Simply reserve about a cup or so of the extra sauce after layering your potatoes, store it in an airtight container in the refrigerator, and reheat it gently when you’re ready for your second culinary delight. This “make once, eat twice” strategy is a fantastic way to enjoy gourmet flavors without the extra effort on busy days. It’s practical, delicious, and minimizes food waste – a win-win for any home cook!
You’ll need four cups of potatoes, sliced evenly so each slice is about the same size. The special white sauce is full of flavor thanks to the unique cheese combination. Even unbaked, you can see this side dish is special.
Achieving Perfection: Layering Your Blue Cheese Scalloped Potatoes
Once you have your potatoes perfectly sliced and your luxurious blue cheese white sauce bubbling gently on the stove, assembling this impressive dish comes together remarkably quickly. The key to evenly cooked and beautifully presented scalloped potatoes lies in proper layering, ensuring every slice is coated in that creamy, flavorful sauce.
For this recipe, I prefer to bake it in a 2-quart baking dish. This size is ideal because it provides just the right amount of space to create two distinct layers of potatoes, sauce, and fragrant rosemary. While any shape of baking dish will work, a 2-quart rectangular or oval dish often yields the best results, allowing for even heat distribution and a visually appealing presentation.
Begin by lightly greasing your baking dish to prevent sticking and ensure easy serving. Then, arrange half of your thinly sliced potatoes in an even layer at the bottom. Don’t worry about making them absolutely perfect; a little rustic charm is part of the appeal. Next, generously spoon about 1 cup of your rich blue cheese white sauce over the potato layer, spreading it gently to cover as many slices as possible. Sprinkle half of the minced fresh rosemary, along with a few dashes of salt and pepper, evenly over the sauce. This ensures that the herbaceous notes and seasoning are distributed throughout the dish.
Repeat the process with the remaining potatoes, forming a second layer. Pour the remaining 1.5 cups of white sauce over this new layer, making sure all the potato slices are thoroughly covered. This is crucial for ensuring the potatoes cook through and absorb all the delicious flavors. Finally, scatter the rest of the minced rosemary, salt, and pepper on top. Remember, you’ll likely have about 1.5 cups of extra cheese sauce left over – congratulations, you’ve got a head start on another meal!
This careful layering technique ensures that each serving delivers a harmonious blend of tender potato, savory blue cheese, and aromatic rosemary. It’s a simple step that makes a significant difference in the final taste and texture of your scalloped potatoes.
Tips for Slicing Potatoes:
- **Mandoline Slicer:** For perfectly uniform, thin slices (1/4 inch or less), a mandoline slicer is your best friend. It ensures even cooking and a beautiful presentation. Always use a guard for safety!
- **Sharp Knife:** If you don’t have a mandoline, a very sharp chef’s knife and a steady hand can also achieve great results. Focus on consistency.
- **Prevent Browning:** Potatoes can oxidize and turn brown when exposed to air. To prevent this, slice them just before assembling, or place the sliced potatoes in a bowl of ice water while you prepare the sauce. Drain and pat them dry thoroughly before layering.
Ah, the age-old culinary debate! This is such a classic question, and the answer often seems to vary depending on who you ask or which region you’re in. Growing up, my family always referred to potatoes layered and baked in a creamy sauce as “scalloped potatoes.” However, my husband’s family, just across the state line, exclusively called them “au gratin.” This regional and familial variation is quite common, highlighting how food traditions evolve.
Historically, and according to culinary experts like Southern Living magazine (a great resource for Southern cuisine), the primary distinction often comes down to two key factors: cheese and toppings. Traditionally, au gratin potatoes (from the French term “gratin,” meaning “crust”) almost always include a generous amount of cheese baked into the layers, and often feature a crispy topping of breadcrumbs or more cheese. Scalloped potatoes, on the other hand, were historically prepared without cheese in the creamy sauce, though modern variations frequently include it, blurring the lines considerably. While both involve thinly sliced potatoes baked in a rich liquid, the presence of cheese throughout the layers and a crispy breadcrumb topping is often cited as the definitive characteristic of au gratin.
To add to the confusion, you’ll find plenty of variations in many cookbooks, online recipes, and on restaurant menus, where the terms are often used interchangeably or with slight modifications. Some recipes labeled “scalloped” will have cheese, and some “au gratin” might skip the breadcrumbs. Truthfully, no matter what we choose to call them – be it scalloped potatoes or au gratin potatoes – both preparations result in a comforting, decadent, and utterly delicious way to serve potatoes. What truly matters is the enjoyment they bring to your table.
Crafting the Perfect Meal: Pairing Suggestions
These Blue Cheese and Rosemary Scalloped Potatoes are so flavorful, they could almost stand alone, but they truly shine as part of a well-rounded meal. They make an ideal companion for a variety of main courses, enhancing any dining experience from casual to formal.
Want to turn this incredible side dish into a truly unforgettable meal? I highly recommend serving it alongside tender Balsamic Brussels Sprouts. The sweet and tangy notes of the Brussels sprouts provide a wonderful contrast to the rich, creamy potatoes, adding a fresh, vibrant element to your plate. And to soak up every last drop of that delicious blue cheese sauce, don’t forget a batch of warm, fluffy Classic Potato Rolls. The soft texture and slight sweetness of the rolls are the perfect complement.
Once you have these exceptional sides ready, simply add your favorite meat or other protein, and you are set for a delicious and impressive meal. Imagine them with a perfectly roasted chicken, a juicy grilled steak, tender pork loin, or even a simple pan-seared salmon. The robust flavors of the potatoes and their accompaniments can stand up to and elevate almost any main course. This combination creates a harmonious and satisfying meal that will leave everyone feeling content and impressed by your culinary prowess.
I can’t wait to hear what you think of this recipe! The unique combination of flavors is truly special. Be sure to rate it below and share your serving suggestions.
Why You’ll Love This Recipe
- Unforgettable Flavor: The bold blue cheese and aromatic rosemary create a sophisticated and distinct taste profile far beyond ordinary scalloped potatoes.
- Impressive Yet Simple: Looks gourmet but is straightforward enough for any home cook to master.
- Versatile Side: Perfect for holidays, dinner parties, or as an elevated weeknight treat.
- Bonus Sauce: The recipe yields extra delicious sauce, perfect for a second meal like pasta topping!
- Made from Scratch: Enjoy the satisfaction and superior taste of a homemade white sauce instead of canned alternatives.
Ingredient Deep Dive: What Makes This Dish Shine
Understanding the role of each ingredient helps in achieving the best results and encourages creative adaptations:
- Russet Potatoes: These starchy potatoes are ideal for scalloped dishes. They break down slightly during baking, absorbing the creamy sauce beautifully and contributing to the tender, melt-in-your-mouth texture. Their neutral flavor provides the perfect canvas for the strong cheese and herbs.
- Blue Cheese: The star of the show! Choose a good quality blue cheese that you enjoy eating on its own. Varieties like Gorgonzola, Roquefort, or even a milder Danish blue will work. The crumbles melt into the sauce, infusing it with their signature tang and creaminess.
- Parmesan Cheese: Adds another layer of salty, umami depth to the sauce and helps create a lovely golden crust when added to the topping. Freshly grated Parmesan makes a noticeable difference.
- Fresh Rosemary: Essential for its pungent, piney, and slightly citrusy aroma. Dried rosemary can be used in a pinch, but fresh provides a much brighter and more vibrant flavor. Mincing it finely ensures its flavor is well distributed without being overpowering.
- Milk (2% or Whole): A higher fat content milk contributes to a richer, creamier sauce. While skim milk can be used, the luxurious texture might be compromised.
- Better Than Bouillon: This concentrated paste adds a savory, umami boost, enhancing the overall depth of flavor in the sauce. It’s a convenient way to add richness without relying on broth.
Tips for Success: Ensuring Perfect Scalloped Potatoes Every Time
- Even Slices Are Key: As mentioned, uniform potato slices (1/4 inch or less) ensure even cooking. If some slices are thicker than others, you’ll end up with some crunchy bits and some perfectly tender ones. A mandoline is highly recommended.
- Don’t Overcrowd: While a 2-quart dish is ideal for two layers, avoid packing the potatoes too tightly. This allows the sauce to circulate and penetrate, ensuring proper cooking.
- Cover for Tenderness, Uncover for Crispness: Baking covered with foil allows the potatoes to steam and become tender without drying out or browning too quickly. Removing the foil and adding the topping for the last portion of baking creates that irresistible golden-brown crust.
- Test for Doneness: The fork test is crucial. Gently poke a potato slice in the center of the dish with a fork. It should slide in easily with minimal resistance. If it’s still firm, give it more time in the oven, covered if necessary, to prevent the topping from burning.
- Rest Before Serving: Like many baked dishes, scalloped potatoes benefit from resting for 10-15 minutes after coming out of the oven. This allows the sauce to set slightly and makes for cleaner serving.
Variations & Substitutions
- Different Cheeses: While blue cheese is central, feel free to experiment with other strong, flavorful cheeses. Gruyère, Fontina, or even a sharp white cheddar could offer interesting alternatives, though the distinct character of blue cheese would be missed.
- Herb Alternatives: If rosemary isn’t your favorite, fresh thyme or sage would also pair beautifully with potatoes and creamy sauces.
- Add-ins: For a heartier dish, consider adding cooked, crumbled bacon or sautéed mushrooms between the layers.
Recipe
Blue Cheese and Rosemary Scalloped Potatoes
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Ingredients
Blue Cheese Cream Sauce
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups milk – I recommend 2% or whole milk for extra creaminess for the best flavor and texture
- 1 ½ cups blue cheese – crumbled, choose your favorite variety
- 1 cup Parmesan cheese – freshly grated for best flavor
- 1 teaspoon vegetable bouillon – I use Better Than Bouillon Seasoned Vegetable Base for rich flavor
- 1 teaspoon salt and 1 teaspoon pepper – or to taste, adjust as needed
Potatoes and Rosemary
- 2 large russet potatoes – about 4 cups, peeled and sliced ¼” thin or less for even cooking
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh rosemary – finely minced for maximum flavor distribution
Topping
- 2 tablespoons butter – melted, for mixing with bread crumbs
- ½ cup panko bread crumbs
- ¼ cup additional Parmesan cheese – freshly grated, for an extra cheesy crunch
- 2 tablespoons additional blue cheese – crumbled, for a burst of flavor on top
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 2-quart glass baking dish with cooking spray (like Pam) or generously grease with shortening to prevent sticking.
Blue Cheese White Sauce
- In a medium saucepan set over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about one minute, or until the mixture becomes hot and bubbly, forming a roux. Gradually, and while continuously whisking, slowly pour in the milk. Continue stirring until the sauce thickens and achieves a creamy consistency. Remove the saucepan from the heat, then whisk in the crumbled blue cheese, grated Parmesan cheese, vegetable bouillon, and salt and pepper to taste. Adjust seasoning if necessary. Set this rich sauce aside.
Layer Potatoes with White Sauce and Rosemary
- Peel the russet potatoes and cut them into even slices, approximately ¼” thick or less. Arrange half of the sliced potatoes in a single, even layer at the bottom of the prepared baking pan. Spoon about 1 cup of the prepared blue cheese white sauce over this potato layer, spreading it to cover the slices. Evenly sprinkle ½ of the minced fresh rosemary over the sauce, followed by a few dashes of salt and pepper. Now, layer the remaining potatoes on top, creating a second even layer. Pour 1 ½ cups of the remaining white sauce over this new potato layer, ensuring all potatoes are thoroughly covered with the sauce. Finally, scatter the rest of the diced rosemary, along with additional salt and pepper, over the top layer. Note: You will have approximately 1 ½ cups of extra cheese sauce left over – this is intentional! Save it for a delicious pasta topping later in the week, perhaps with grilled chicken, for another gourmet meal.
Bake
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 minutes. While the potatoes are baking, prepare the topping: In a small bowl, combine the melted butter, panko bread crumbs, and ¼ cup of grated Parmesan cheese. Set this mixture aside. After the initial hour of baking, carefully remove the foil from the dish. Evenly spread the prepared topping over the hot potatoes. Return the uncovered dish to the oven and continue baking for another 20-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. To check for doneness, gently insert a fork into the center of the potatoes; they should be tender and easily pierced. If they are still slightly crunchy, cover the dish again with foil and return it to the oven for another 10 minutes or so, then recheck.
- Once perfectly cooked, remove the dish from the oven. For a beautiful finish and an extra burst of flavor, sprinkle an additional 2 tablespoons of blue cheese crumbles and ¼ cup of grated Parmesan cheese on top. Garnish with a fresh sprig of rosemary for an elegant touch before serving.
Notes
Storage and Reheating Instructions
These Blue Cheese and Rosemary Scalloped Potatoes are best enjoyed fresh from the oven, but leftovers are still delicious!
- Storage: Allow the baked potatoes to cool completely. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. For larger portions or to restore some crispness to the topping, you can reheat in an oven preheated to 300°F (150°C) for about 15-20 minutes, or until heated through. Covering loosely with foil can prevent drying out.
- Freezing: While possible, the texture of the potatoes can become a bit grainy after freezing and thawing due to the high moisture content. If freezing, bake fully, cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate, not an exact science. Individual results may vary based on exact ingredients and preparation methods.