Blue Potatoes au Gratin

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Blue Potatoes au Gratin Blue Potatoes au Gratin

Servings: 6 to 8 servings
Cook Time: 1 hour 5 min
Difficulty: Easy

Ingredients Add to grocery list

2 1/2 pounds russet potatoes, peeled and sliced 1/4-inch thick
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup shredded Gruyere
1/2 cup crumbled blue cheese
Salt and freshly ground black pepper





Preheat oven to 375 degrees F. Butter a 9 by 13-inch baking dish or similar sized casserole dish.

Arrange the sliced potatoes in the prepared dish. In a medium saucepan, saute the minced garlic in butter over medium heat until softened and fragrant. Stir in flour and cook for 3 minutes. Gradually whisk in the cream until smooth and thick. Remove from the heat and stir in the cheeses. Season with salt and pepper.

Pour cheese sauce over the potatoes in the dish. Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes until browned.

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Paula Deen, My husband & I miss you & are behind you 100 percent. We miss your wonderful down home cooking ( Southern style) . I know God has His hands on you at all times, & the Band of Angels all about you & your family. I can't find one thing you've cooked I don't like. You are number ONE in my book. I love you & your family so much, because you bless me when you share all those receipes. You are a great & wonderful person. Love your personality! Miss you a lot on TV & faith believing you'll return soon Paula Brown Jacksonville,alabama

By Paula Brown on January 01, 2014


Served as a side for steaks. So very yummy!

By Teresa on September 23, 2013


We LOVE this recipe!! It is incredible... I have made it three times and each time it's as good as the first. My family requests it weekly, that is how wonderful it is! I changed out the blue cheese for gorgonzola for a smoother flavor and my family loved it even more! AWESOME recipe. Thank you Paula for giving my family wonderful meals! We love you!

By Anita Johnson on July 04, 2011


I made this recipe the other night and modified it to my families liking. I used red potatoes since thats what I had on hand. As for the cheese I used monteray jack and mild cheddar cheese, for a total of 3 cups. I cooked as directed and the last 15 minutes I added panko bread crumbs to the top. I also gave it a minute or two under the broiler at the end for added crispiness and color. My husband and kids tore up these potatoes!!!!!!!

By Anonymous on July 04, 2010


I made this for a dinner party and folks asked for the recipe. I used Yukon Gold potatoes since I couldn't find blues and I added enough potatoes to the dish to feed 14 people. I put it together the night before and baked it the next day - it was yummy.

By Anonymous on January 01, 2010


We tried this on Christmas Day -- we all took a bite, looked at each other, and immediately agreed that this recipe was a keeper! Absolutely delicious...I have already shared it with a couple of friends.

By Anonymous on December 29, 2009


After making this dish I have to give it the highest rating. I couldn't find Blue Potatoes, so I used a very expensive and moist potato called French Finerlings. It was incredible. My family said this is our new favorite potato dish. I served it for Chrstmas eve and it was really special. Some of my family does not like blue cheese so I prepared this dish in individual ramekins. That way I could omit the blue cheese in half of the dishes. My only recommendation is to go easy with buttering the pan. It didn't take that much. Also, it took me over an hour to prepare the dish before I put it in the oven. Maybe I am a little slow, but peeling that many potatoes took the longest even though I usede a mandolin. I highly recommend this dish and the warmed up leftovers were excellent as well.

By Anonymous on December 28, 2009


I made this with a beef tenderloin for some friends over for dinner. We all loved it. The cheese flavors really made it.

By Anonymous on December 19, 2009

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