Smoky Bourbon and Blue Cheese au Gratin Potatoes
Smoky Bourbon and Blue Cheese au Gratin Potatoes
Serves 8 to 12 people; Written for the Bourbon Barrel Foods cookbook Eat Your Bourbon
- 10 medium-sized Yukon gold potatoes, washed
- 1 ½ teaspoons Bourbon Barrel Foods Smoked Salt, divided
- 2 ½ cups heavy cream
- ¼ teaspoon Bourbon Barrel Foods Smoked Black Pepper
- 1 teaspoon Bourbon Barrel Foods Smoked Paprika
- 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce
- 1 teaspoon Bourbon Barrel Foods Worcestershire Sauce
- 1 tablespoon garlic powder
- Zest of 1 lemon
- 4 ounces crumbled blue cheese
- 8 ounces cream cheese, softened
- Fresh chopped chives for garnish
1. Preheat oven to 375 degrees. Slice the potatoes thinly with a mandoline, discarding the ends. In a large bowl, toss them with 1 teaspoon of the smoked salt. Allow them to rest and get to know the salt while you perform the next step.
2. In a large pot, bring the heavy cream, remaining salt, pepper, paprika, soy sauce, Worcestershire, garlic powder and lemon zest to a boil. Once the mixture begins to boil, immediately remove it from the burner and stir in the blue cheese and cream cheese until smooth.
3. Liberally grease a large baking dish (9 x 13-inch is ideal). Spread half of the potatoes out in an even layer on the bottom. Pour half of the cream sauce over the top. Repeat. Make sure all the potatoes are submerged.
4. Cover the pan tightly with aluminum foil. Cut a slit several inches wide in the center so that the potatoes can vent as they cook. Bake at for one hour. Remove foil and increase oven temperature to 400˚. Bake another 30-40 minutes, or until the top is golden brown and the potatoes are tender. Let rest for 10 to 15 minutes. Garnish with chives. Serve as a show-stopping side dish.
Note: Great with pork or a perfectly grilled steak!