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Blue Potatoes au Gratin Recipe

Blue Potatoes au Gratin

Paula Deen

Recipe courtesy Paula Deen, 2008

Show: Paula's PartyEpisode: House of Blues Party

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on October 11, 2011

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    Great base recipe for potatoes au gratin! We have an annual end of the yesr "clean out your fridge" party in our area of Cape Cod. I used this recipe as a base, but used a combo of cheddar (1/2 bar Cabot extra sharp cheddar , parmesan (a few handfuls, and an 8 oz wedge of blue cheese, (this was what I had left in my fridge! I used a combo of heavy cream and half and half, and the result was a fabulous dish!! Thanks Paula for a good basic recipe that we can adapt to our "clean out the fridge" party!

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  • on May 23, 2011

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    I substituted blue potatoes for red-skinned and left the skins on. I also substituted bleu cheese for cheddar. This meal was super easy and super tasty. Much easier and less time consuming than her Potatoe Casserole (although, that one is even better!.

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  • on January 06, 2011

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    This is an outstanding side dish. I made it for the first time yesterday for my wife's birthday and it was a real hit. I couldn't find blue potatoes so I used Yukon Gold. As for the people who said that it was greasy, they probably didn't cook the roux (butter & flour for the 3 minutes. If you undercook a roux, it will separate during the baking process.

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  • on December 11, 2010

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    I made this recipe for Thanksgiving with golden potatoes instead of blue and otherwise followed the directions. I noticed the comments about it turning out greasy but I disagree, it was perfect! I don't have a mandolin but I peeled the potatoes and sliced them as thin as I could with a large knife which worked well. The gruyere is sharp and the blue cheese on top is to die for. I plan to make it again for Christmas.

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  • on December 05, 2010

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    The flavor was wonderful, but I had to cook them longer so they could brown & they were so greasy, just floating in it. I had to pour the grease out, I was very disappointed, this shouldn't of happened with a five star recipe.

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  • on August 16, 2010

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    Absolutely delicious potatoes! Could not find blue potatoes, so I used canned new potatoes - make sure you rinse them well. It was a great change up from the classic cheesy potatoe recipe I usually make. They were a hit!

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  • on August 07, 2010

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    I have made these potatoes several times and my everyone always LOVES them!! I like them best by thinly slicing the potatoes on my mandolin then layering them in the pan with the sauce (potato layer, sauce, potato layer, and so on then when they bake up the sauce bakes the thinly sliced potatoes together and the come out tender and mouthwatering!! Give it a try!

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  • on May 20, 2010

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    Loved this dish! was my first time making potatoes au gratin and it was awesome. The only changes i made with the recipe were that i used smoked gruyere and rice flour instead of regular to make it gluten free. So tasty. Definitely not too greasy either!

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  • on March 28, 2010

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    What did anyone see in this recipe? It was greasy greasy greasy and overall gross....I used a very high Quality Blue Cheese, and Gruyere and followed the recipe to the T making the sauce nice and smooth and thick......I guess I just don't like my P au G like this...ewwwww.

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  • on February 07, 2010

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    I could have eaten the whole pan by myself. The Gruyere cheese is what makes this dish- do not leave it out. I used regular white/yellow (? potatoes. Cook until brown on top. Its a combo of yummy cheesy joy in your mouth!!!

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