Baked potatoes in warm blue cheese sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 704, total fat 48 G., saturated fats 17 G., proteins 16 G., carbohydrates 55 G., fiber 7 G., cholesterol 56 mg, sodium 1070 mg, sugar 9 G.
Calories 704, total fat 48 G., saturated fats 17 G., proteins 16 G., carbohydrates 55 G., fiber 7 G., cholesterol 56 mg, sodium 1070 mg, sugar 9 G.
Geoffrey Zakarian makes a delicious blue cheese dip that transforms ordinary baked potatoes into a special-occasion side dish. He adds fresh rosemary and nutmeg to the dip base for a warm, tangy flavor. Drizzle the cheese dip over baked potatoes, garnish with fresh herbs, and serve immediately.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Potato
- 900 g new potatoes, cut in half
- 0.5 cups extra-virgin olive oil
- 3 tablespoons finely chopped fresh rosemary
- Zest and juice of 1 lemon
- Coarse salt and freshly ground black pepper
Blue cheese sauce
- 3 tablespoons unsalted butter
- 3 tbsp. premium flour
- 2 tsp finely chopped fresh rosemary
- 1/4 tsp. grated nutmeg
- 2 cups of warmed milk
- 110 g blue cheese, cut into small pieces, plus extra for serving
- 1/4 cup finely chopped green onions
- 1 crushed Fresno pepper
- Half a bunch of fresh parsley, torn
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Recipes with similar ingredients: potato, blue cheese, milk, nutmeg, rosemary, Fresno pepper, green onions
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Potato:
In a large bowl, toss the potatoes with olive oil, rosemary, lemon zest, and juice. Season with a little salt and pepper. Transfer to a baking sheet and bake until tender, about 35 minutes. - Blue Cheese Sauce:
While the potatoes are cooking, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, until the flour begins to toast, about 3 minutes. Add the rosemary and nutmeg and cook, stirring, for another 15 seconds. Add the milk, bring to a boil, reduce the heat to low, and cook, stirring occasionally, until the liquid thickens slightly, about 5 minutes. Remove from the heat and stir in the cheese and 2 tablespoons of green onions. - Transfer the potatoes to a large bowl. Drizzle with the cheese sauce and sprinkle with chopped Fresno, chopped parsley, and the remaining green onions.
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