Best 6 Rosemary Blue Cheese Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Welcome to a delightful culinary journey with our Rosemary Blue Cheese Potatoes!**

Prepare to indulge in a symphony of flavors with our tantalizing Rosemary Blue Cheese Potatoes. This delectable dish is a harmonious blend of crispy potatoes, creamy blue cheese, and aromatic rosemary, offering a perfect balance of flavors and textures. These potatoes are not just a side dish; they are an experience that will leave your taste buds craving more.

Our article features a collection of irresistible recipes, each showcasing a unique take on this classic dish. From the traditional Rosemary Blue Cheese Potatoes to variations that incorporate bacon, Parmesan cheese, and even a hint of garlic, we have something for every palate.

Whether you are a seasoned home cook or just starting your culinary adventures, our recipes are easy to follow and guarantee delicious results. So, gather your ingredients, preheat your oven, and let's embark on a journey of flavor with our Rosemary Blue Cheese Potatoes.

Here are our top 6 tried and tested recipes!

STUFFED BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY



Stuffed Baked Potatoes with Blue Cheese and Rosemary image

Categories     Potato     Side     Bake     Blue Cheese     Rosemary     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

6 10-ounce russet potatoes, rinsed, dried
1/4 cup plus 6 tablespoons sour cream
1/4 cup (packed) plus 6 teaspoons crumbled blue cheese
1/4 cup (1/2 stick) butter, room temperature
1 1/2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Pierce potatoes with fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes. Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
  • Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each and serve.

MASHED POTATOES WITH CREAMY BLUE CHEESE AND ROSEMARY



Mashed Potatoes with Creamy Blue Cheese and Rosemary image

Categories     Milk/Cream     Cheese     Potato     Side     Thanksgiving     Blue Cheese     Rosemary     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 pounds russet potatoes, peeled, cut into 1-inch cubes
2 cups crumbled creamy blue cheese (such as Bleu d'Auvergne; about 8 ounces)
1/2 cup (or more) whole milk
2 1/2 teaspoons chopped fresh rosemary
Fresh rosemary sprigs (optional)

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 15 minutes. Drain well. Return potatoes to pot. Add cheese and 1/2 cup milk and mash until almost smooth, adding more milk by tablespoonfuls for desired consistency. Stir in chopped rosemary. Season to taste with salt and pepper. (Can be made 8 hours ahead; cover and chill. Rewarm covered with plastic wrap in microwave, stirring occasionally and adding more milk, if desired.)
  • Transfer mashed potatoes to bowl. Garnish with rosemary sprigs, if desired.

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES



Blue Cheese & Rosemary Scalloped Potatoes image

I can't remember where I found this recipe, I think Sunset magazine. Whatever the case, this is a wonderfully rich and yummy dish. It's the perfect side dish for a good steak or roast.

Provided by Kater

Categories     Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

5 lbs potatoes, peeled & sliced 1/4 " thick
3 teaspoons salt, divided
1/2 teaspoon black pepper
1 1/2 teaspoons minced fresh rosemary
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups heavy cream

Steps:

  • Preheat oven to 350 degrees.
  • Butter 9x13 baking dish.
  • Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
  • Toss cheeses together.
  • (Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
  • Whisk together sour cream, cream and 1 tsp salt.
  • Pour cream mixture over potatoes.
  • Tap dish on counter to settle ingredients and pop any air bubbles.
  • Top with remaining cheese.
  • Bake for one hour and fifteen minutes or until browned and tender.
  • Note: This dish should be prepared and baked the same day.
  • Do not refrigerate overnight.
  • Trust me.

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY



Twice-Baked Potatoes With Blue Cheese and Rosemary image

If you like blue cheese you will LOVE this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.

Provided by lazyme

Categories     Potato

Time 1h22m

Yield 6 serving(s)

Number Of Ingredients 8

60 ounces russet potatoes, rinsed, dried
1/4 cup sour cream
6 tablespoons sour cream
1/4 cup crumbled blue cheese (packed)
6 teaspoons crumbled blue cheese
1/4 cup butter, room temperature (1/2 stick)
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F
  • Pierce potatoes with toothpick or fork.
  • Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes).
  • Transfer to baking sheet; cool 5 minutes.
  • Cut off top third of each potato.
  • Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell.
  • Scoop flesh from tops; add to bowl. Discard tops.
  • Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash.
  • Season with salt and pepper.
  • Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.).
  • Preheat oven to 400°F
  • Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes.
  • Spoon 1 tablespoon sour cream atop each potato.
  • Sprinkle 1 teaspoon blue cheese over each potato and serve.
  • Variation:.
  • For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
  • Do-Ahead:.
  • Note that these potatoes keep for two days in the refrigerator.

ROSEMARY-BLUE CHEESE POTATOES



Rosemary-Blue Cheese Potatoes image

The flavors in this recipe are just right. The cheese and rosemary are flavorful, but not overpowering. Delish!

Provided by Melissa Snow

Categories     Potatoes

Number Of Ingredients 6

1 1/2 lb red potatoes, cut into 1/2 inch cubes
2 Tbsp butter
2 Tbsp blue cheese
1 tsp minced fresh rosemary
2 Tbsp minced fresh parsley
dash(es) salt, pepper, and cayenne

Steps:

  • 1. Cook potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside.
  • 2. Melt butter and blue cheese; add rosemary. Combine partially cooked potatoes and butter mixture and place on an ungreased baking sheet. Bake in preheated 375 degree oven 20-25 minutes. Remove from oven and sprinkle with parsley, salt, pepper, and cayenne. Mix well.

TWICE-BAKED POTATOES WITH BLUE CHEESE AND ROSEMARY



Twice-Baked Potatoes with Blue Cheese and Rosemary image

If you like blue cheese you will love this recipe. It is easy and really great. Awesome with any kind of baked or roasted meat. From Bon Appetit Every-Night Cooking.

Provided by Vicki Butts (lazyme)

Categories     Potatoes

Time 1h25m

Number Of Ingredients 8

6 10-oz russet potatoes, rinsed and dried
1/4 c sour cream
6 Tbsp sour cream
1/4 c crumbled blue cheese, packed
6 tsp cumbled blue cheese
1/4 c butter, room temperature
2 garlic cloves, minced
1 1/2 tsp chopped fresh rosemary

Steps:

  • 1. Preheat oven to 400°F. Pierce potatoes with toothpick or fork. Place on oven rack; bake until cooked through, about 1 hour 15 minutes (or microwave on high until tender, turning once, 10 to 15 minutes). Transfer to baking sheet; cool 5 minutes. Cut off top third of each potato. Scoop flesh from bottoms into bowl, leaving 1/4-inch-thick shell. Scoop flesh from tops; add to bowl. Discard tops.
  • 2. Add 1/4 cup sour cream, 1/4 cup blue cheese, butter, garlic and rosemary to potato flesh; mash. Season with salt and pepper. Transfer mixture to pastry bag fitted with large star tip; pipe mixture into potato shells, dividing equally. (Can be prepared 2 days ahead. Cover and chill.)
  • 3. Preheat oven to 400°F. Bake potatoes on baking sheet until heated through and beginning to brown, about 25 minutes. Spoon 1 tablespoon sour cream atop each potato. Sprinkle 1 teaspoon blue cheese over each potato and serve.
  • 4. Variation: For a tangy, mellow flavor, try soft fresh goat cheese in place of the blue cheese.
  • 5. Do-Ahead: Note that these potatoes keep for two days in the refrigerator.

Tips:

  • For the best flavor, use fresh rosemary and blue cheese. If you don't have fresh rosemary, you can use 1/2 teaspoon dried rosemary.
  • If you don't have blue cheese, you can use another type of cheese that melts well, such as cheddar or mozzarella.
  • To make the potatoes crispy, roast them at a high temperature and don't overcrowd the pan.
  • If you want the potatoes to be extra cheesy, add a sprinkle of grated Parmesan cheese before serving.

Conclusion:

Rosemary blue cheese potatoes are a delicious and easy side dish that is perfect for any occasion. They are crispy on the outside, fluffy on the inside, and packed with flavor. The rosemary and blue cheese add a unique and sophisticated twist to this classic dish. Whether you are serving them for a weeknight dinner or a special occasion, these potatoes are sure to be a hit.

Related Topics