Zutaten für New Potatoes In Blue Cheese Cream
- 4 ounces crumbled blue cheese
- Whipping Cream
- New Potatoes
- Parsley Flakes
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- salt to taste
- freshly ground black pepper to taste
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Zubereitung von New Potatoes In Blue Cheese Cream
- Preheat oven to 400°F (200°C).
- In a double boiler set over simmering water, combine 1 cup heavy cream and 4 ounces crumbled blue cheese.
- Stir continuously until the cheese is melted, smooth, and creamy (about 5-7 minutes).
- Remove from heat and set aside.
- Butter a 13x9 inch baking dish.
- Wash and cut 2 pounds of new potatoes into 1/2-inch wedges.
- Arrange potato wedges in the prepared baking dish.
- Season potatoes lightly with salt and freshly ground black pepper to taste.
- Pour the blue cheese cream mixture evenly over the potatoes.
- Sprinkle 1 tablespoon fresh rosemary and 1 tablespoon fresh parsley flakes (or 1 teaspoon dried of each) over the potatoes and cream mixture.
- Bake for 40-45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
88g
Carbs
7g
