{"id":185,"date":"2011-05-19T20:04:49","date_gmt":"2011-05-19T20:04:49","guid":{"rendered":"http:\/\/www.chefsjoy.com\/blog\/?p=185"},"modified":"2011-05-19T20:05:34","modified_gmt":"2011-05-19T20:05:34","slug":"blue-cheese-potatoes-gratin","status":"publish","type":"post","link":"https:\/\/www.chefsjoy.com\/blog\/recipes\/blue-cheese-potatoes-gratin","title":{"rendered":"Blue Cheese Potatoes Gratin"},"content":{"rendered":"

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I love gratin potatoes.\u00a0Potatoes and Blue Cheese are a wonderful flavor blend for me.\u00a0 So it is no leap to see why this is a favorite recipe for me.\u00a0 Try adding a little zing to your side dishes tonight and put one of these in the oven.<\/p>\n

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1 1\/2 lb medium yellow potatoes such as Yukon Gold<\/p>\n

1 cup heavy cream<\/p>\n

1 clove garlic, finely chopped<\/p>\n

1\/2 teaspoon salt<\/p>\n

1\/4 teaspoon freshly ground black pepper<\/p>\n

1\/2 cup crumbled blue cheese<\/p>\n

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  1. Put oven rack in upper third of oven and preheat oven to 425\u00b0F.<\/li>\n
  2. Peel potatoes and slice 1\/8 inch thick with slicer, then toss with cream, garlic, salt, and pepper and place in a 10 inch oven proof skillet or dish. Cover with foil and roast until potatoes are very tender, about 25 minutes.<\/li>\n
  3. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, \u00a02 to 3 minutes.<\/li>\n<\/ol>\n

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      I love gratin potatoes.\u00a0Potatoes and Blue Cheese are a wonderful flavor blend for me.\u00a0 So it is no leap to see why this is a favorite recipe for me.\u00a0 Try adding a little zing to your side dishes tonight … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":37,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13],"tags":[102,101,100,19],"_links":{"self":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/185"}],"collection":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/users\/37"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/comments?post=185"}],"version-history":[{"count":3,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/185\/revisions"}],"predecessor-version":[{"id":189,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/posts\/185\/revisions\/189"}],"wp:attachment":[{"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/media?parent=185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/categories?post=185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefsjoy.com\/blog\/wp-json\/wp\/v2\/tags?post=185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}