Reviewed: Dec. 16, 2008

I agree with the others that the proportions are a bit off here. I played around with amounts, and added seasonings, garlic, and bits of bacon before baking them at 400 degrees for one hour. With the amendments, they were decent.

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Kimberly

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Reviewed: Oct. 27, 2008

very good. Definitely needs salt and I also added sauteed onions and garlic.

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MARIBEL86

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Reviewed: Nov. 5, 2007

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.

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 8, 2007

Wasn't awful, but lacked something. Needed salt? onions? was simply bland.

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WENDILASSITER

Cooking Level: Expert

Home Town: Tarboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Apr. 27, 2007

Excellent change of pace and the blue cheese taste isn't too strong. My sauce was somewhat thick so I think next time I will add more milk to thin it just a little. Overall wonderful variation for potatoes!

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Mar. 4, 2007

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.

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stephj626

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Reviewed: Feb. 19, 2007

Very good. The flavor of the bleu cheese wasn't as prominent as I would have liked but that could have been the variety I used. I had some emmantaler and added that with some salt and that brought up the flavors. The final product was a hit.

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LorraineT

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 12, 2007

Well....I did something that I never do and that is to make this without reading the reviews. I prepared them exactly as the recipe is written. They were about the consistency of scalloped potatoes and looked very good. The bleu cheese couldn't even be tasted. My husband and I liked them but my son tasted them and decided not to have anymore. I don't think I would prepare them again simply because they were a lot of fuss to get to a bland end result.

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STEUBS

Cooking Level: Expert

Living In: Jamestown, New York, USA

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Reviewed: Feb. 5, 2007

I wish I had read the reviews first! Everyone was right. I think that it has potential, but the amounts are all off, and it does need a little something else. I am hoping that I was able to rescue it enough to be edible. I realized that we were off course when after adding the milk and cream it went semi-solid! Don't go in unaware!

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Bridget M

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Reviewed: Jan. 31, 2007

I thought it was okay. It was very rich. I don't suggest it for anyone with kids. None of my kids liked it. I'd rather have scalloped or augratin.

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cookinnutt

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: Jul. 6, 2006

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.

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2006

I made this for my boyfriend and I. Overall we enjoyed it but the first time I made it my sauce turned out like lumpy butter. My boyfriend who attended cooking school informed me I needed to temper the milk with the butter mixture before adding it all together. Next time I would do what others suggested and add more blue cheese and salt next time.

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austinmomma

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Austin, Texas, USA

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Reviewed: May 21, 2006

Well, how do I put this.....Strange to say the least. I did not have cream so I doubled the milk. Still it was not a creamy mixture at all. I ended up adding sald and the bleu cheese and mixed it all up before putting it in the dish to bake. Turned out very good, just not what I had expected. I will try this again, perhaps with less flour.

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SUEMAMA

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Reviewed: Apr. 17, 2006

I MADE THESE FOR EASTER AND EVERYONE LOVED THEM! I ALSO ADDED A FULL CUP OF BLUE CHEESE INSTEAD OF 1/2

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DI9815

Cooking Level: Expert

Living In: North East, Pennsylvania, USA

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Reviewed: Mar. 10, 2006

didn't care for this at all and i LOVE blue cheese! it was average at best!

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dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

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Reviewed: Feb. 23, 2006

I used more blue cheese than it called for like another person suggested. These were so good that not only did we finish them but my family keeps asking when I can make them again. If you like blue cheese than these are for you!!! I have made them often!!!!

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Mindy R.

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Reviewed: Dec. 12, 2005

Tried these last night for a dinner. Smelled good but tasted like paste.

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LIZZIEMURRAY

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Reviewed: Oct. 9, 2005

I thought it was OK but my family did not care for it much.

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House Of Boyz

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Farmington, New York, USA

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Reviewed: Aug. 31, 2005

I had something similar to this at a rehersal dinner. This recipe was thicker- in the future I'd cut the flour in 1/2 or 1/4 to make it more stewy (spelling?!?) consistancy. Very good combo though- blue cheese & potatoes. Thanks for sharing.

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amyg

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Reviewed: May 20, 2005

I was/am scared off by all the fat, but they were good but mine needed extra or more flavorable blue cheese too.

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LBROWN1213

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Blue Cheese Potatoes Delmonico

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