Roasted Potatoes With Gorgonzola Cheese Sauce Recipes

ROASTED POTATOES WITH THYME AND GORGONZOLA

Roasted Potatoes with Thyme and Gorgonzola image

Creamy Gorgonzola cheese turns this basic potato recipe into a savory and spectacular side! Try this with all your favorite entrees. Virginia Sturm - San Francisco, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1/2 pound small red potatoes, halved
1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons crumbled Gorgonzola cheese

Steps:

Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 297mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

POTATO CHIPS WARMED ON GRILL WITH GORGONZOLA SAUCE AND CHIVES

Potato Chips Warmed on Grill with Gorgonzola Sauce and Chives image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, heated
1 1/2 cups crumbled Gorgonzola
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1 bag potato chips (recommended: Kettle)
Chopped fresh chives, for garnish

Steps:

Heat a grill to high.
Melt the butter in medium saucepan on the grates of the grill. Whisk in the flour and cook for 1 minute. Add the hot milk and whisk until smooth and thickened, 5 minutes. Whisk in both cheeses and season with salt and pepper, to taste. Remove from heat.
Put heavy duty aluminum foil on the grill and top it with potato chips. Allow them to heat through, about 2 minutes.
Transfer potato chips to a platter, drizzle with the cheese sauce and sprinkle with chives.

ROASTED POTATOES WITH GORGONZOLA CHEESE SAUCE

Roasted Potatoes With Gorgonzola Cheese Sauce image

Oh my gosh! So good! But by accident:) I made some herbed roasted potatoes and at the same time I had made some Gorgonzola cheese sauce for dipping steak. However after making the potatoes I got the idea to dip one in the cheese sauce. It was awesome. I knew I had an instant success. I poured the sauce over the potatoes and my company raved!!

Provided by OzzyandHarriet

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 -10 potatoes (I use red potatoes with the skin on)
4 garlic cloves (I use jarred and more is a good thing)
1/2 cup olive oil
1 tablespoon oregano
1 1/2 lemon, juice of
coarse salt (to taste)
coarse black pepper (to taste)
4 cups heavy cream
4 ounces crumbled gorgonzola (not dolce)
4 tablespoons grated parmesan cheese (to thicken)
ground pepper (do not add any salt)
4 tablespoons chopped parsley

Steps:

Boil the potatoes whole until they are just tender. (Let them cool).
Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess.
Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low.
Preheat oven to 425°F.
Cut potatoes into nice size wedges.
Put potatoes into a large bowl and add all the other ingredients.
Toss lightly to coat evenly with the oil mixture.
Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect).
Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.

Nutrition Facts : Calories 1012.5, Fat 83.4, SaturatedFat 43.2, Cholesterol 234.5, Sodium 394.7, Carbohydrate 56.1, Fiber 6.5, Sugar 2.8, Protein 14.6

GORGONZOLA STUFFED MINI POTATOES

Gorgonzola Stuffed Mini Potatoes image

These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!

Provided by France C

Categories Appetizers and Snacks Tapas

Time 1h

Yield 5

Number Of Ingredients 6

Ingredients

20 small new potatoes
¼ cup vegetable oil
coarse sea salt to taste
½ cup sour cream
¼ cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh chives

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g

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