I have a confession. I was not a good Irish girl this St. Patrick’s Day. We didn’t go green. We went blue. Blue as in Blue Scalloped Potatoes. Technically we should have gone orange since we are Protestant but me in orange OR green? Yeah, not happening but I digress. We were talking about blue. More specifically we were talking about blue cheese and potatoes.
A few weeks ago I came across a really good deal – a 3 pound wheel of Saga Blue Cheese Brie for $4.75. I viewed it as a challenge. After all, you can only get about a quarter pound, if that, for that price. My husband doesn’t like blue cheese. It’s a sad sad thing. Well, not really. It means more for me….to split between THREE kids and me. All three kids love blue cheese. Apparently they don’t do blue cheese brie. THREE POUNDS OF BLUE CHEESE BRIE. One person. So what does one person do with 3 pounds of blue cheese brie? She gets creative and finds a way to make her family enjoy it. The kids don’t like it plain but it’s really yummy with grapes, and the husband even likes Blue Scalloped Potatoes, so it’s time for a kicked up, not your average Scalloped Potato recipe.
- 4 large russet potatoes
- 1/4 pound blue cheese brie
- 1/2 cup heavy whipping cream
- 1 medium onion, thin sliced
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- black pepper
- Preheat oven to 375°F.
- Peel potatoes and slice thin. If you have a food processor with a slicing blade, your job is easy.
- Place potatoes in baking dish.
- Melt butter in saute or sauce pan.
- Slice onion thin.
- Add a few grinds of fresh black pepper, the salt and onion to the melted butter, sauteing until soft.
- Add in cream and blue cheese brie, constantly stirring to incorporate just until cheese is melted and sauce is thickened.
- Pour over potatoes and cover dish.
- Bake for 45 minutes – 1 hour, until potatoes are soft.