Blue Cheese Potatoes Delmonico

*Deserves 5 stars because this is the BEST recipe to build upon!!* Choose a high quality Blue cheese. I sauted 2 garlic cloves and 3 shallots in the butter before adding the flour(reduced by 2 tbs.) and cooked for only one minute before adding a pint of half and half. I thinnnnly sliced RAW potatoes and lightly salt and peppered them before pouring over my sauce and crumbs. I baked at 350 for about an hour in a covered, ungreased pan. Great recipe, Judy!

The general idea of the flavors (potatoes/BlueCheese) sounded great, but the recipe is ALL WRONG. Should probably be around 3T. Butter and 3T. Flour and NOT 1/2 cup of each. That would make a very thick sauce, or if cooked for 20 minutes, I would think a brick. I started the recipe not realizing the measurements and ended up making around a triple batch. The recipe has you cooking the flour for 5 minutes and then after adding the flour, cooking an additional 20 minutes. I think the person making the recipe just meant it to be 2 cups of a white sauce and then add blue cheese. If I make this again, I would do as above (probaby use 2C milk instead of 1/2 cream), and also add onion to the butter or maybe onion powder. If you add too many seasonings I could see them taking away the mild flavor of the blue cheese (which will be mild once mixed with potatoes). Altogether, I like the idea of adding blue cheese for something totally different than what we would normally cook, but the recipe is totally wrong. I felt I wasted a lot of Blue Cheese on my first try, which is considered a luxury food in our household. I am leaving a 2 star review just for the unique idea of this dish. What a clever idea of adding Blue Cheese to potatoes. Made my mouth water just thinking about it.

Oh my...I am from the midwest, and I still found these to be the most bland things I'd ever tasted. For starters, the two main ingredients in the topping are butter and flour. In restaurants, oil and flour are heated together to add to sauces as a thinckening agent that has no flavor to ruin the sauce's taste. Right there should be your (and should have been mine) cue that this recipe needs HELP. Not to mention that blue cheese as a salad dressing flavor is very flavorful, but actual cheese is not very potent at all...However, all that aside, this recipe has potential. Reduce the amount of potatoes for sure. Use way less flour or add about 3 times more cream. Add some seasoning besides salt and pepper...garlic, thyme, oregano, SOMETHING. And forget the blue cheese, despite the catchy name. Go for a soft, crumbly cheese with robust flavor, maybe an herb spiced feta. Do all this, and although you have a pretty much different recipe, you may be able to pull this off. Even with filet mignon, as is, you will be disappointed.

WOW! I made these with ribeyes, scaled the recipe to 2 servings (my 2 older children are at my sisters for the night), and my husband cringes at the mention of cheese in a recipe (he hates it). I cut the flour down to about 1/2 of what was callde for and added some white pepper and some salt (this really needs salt). I also baked it in my toaster oven since it was a small dish, and the bread crumbs turned nice & brown, I LOVED THESE! I can't wait to share with the kids, I may even throw some ham in there to make it an easy meal. Thanks Judie!!!

This was absolutely incredible! At first I thought the bleu cheese might be too overpowering, but it wasn't. I did change the recipe up a bit based on other reviews. I changed the amount of flour to 4 tablespoons. I also added quite a bit of seasoning to it. Being that I'm from New Orleans, I like to kick it up a notch..."BAM!" I sauteed garlic in the butter and I added about 2 tablespoons of Old Bay seasoning to the cheese/cream mixture. Everyone that ate it can't stop talking about it!

I made a scalloped jazzed up version of this, and it was absolutely wonderful served with buffalo chicken meat balls. I made a roux with the butter and flour and then added in the milk and half-and-half. To give this more flavor I added some white pepper, thyme, and rosemary seasonings, and added a 1/4 cup of Parmesan cheese along with Gorgonzola.

I have made this recipe a few times, altering it to get the correct ratios. Apparently, the third time is a charm, because this time, when I made it, it was delish! I used 1/4c butter and 1/4 flour, half & half instead of whipping cream, and 1 cup of gorgonzola cheese (I like it a little better than blue cheese). I also added salt and pepper to the flour/butter mix. It was not greasy or pasty, and we could really taste the cheese. My husband and I both loved it.

I was skeptical about this recipe because of the mixed reviews..I should have known. It was really strange. Definately not a summer dish. Very heavy, very fattening. It's difficult to describe. The topping didn't taste like paste like one reviewer said but rather had the consistency and appearance of paste. The taste wasn't outstanding either. I'm disappointed I wasted good potatoes. Definately, definately reduce the flour and maybe it would be better. Though I have to agree with one reviewer who said she thought it was beyond help! I give it two stars b/c it wasn't horrible, just really not good. It's hard to describe.