Cook the Book Fridays – Scalloped Potatoes with Blue Cheese and Roasted Garlic

Scalloped potatoes with blue cheese and roasted garlic

This week’s recipe is a rich version of an old fashioned comfort food dish. It’s something that I didn’t often have growing up, because it’s the one potato dish my father has always hated. It’s on of my mother’s favourites, though, so she’d make it sometimes when he was away hunting or fishing. Blue cheese is another of her favourites, so I think I’ll have to make for her the next time my Dad travels. She’ll be doubly pleased.

I’ve only made scalloped potatoes a handful of times myself, because I associate them with the kind of feast you’d have at a dinner party or for a holiday. On those occasions, I usually cook to accommodate the variety of special diets that people in my circles require.

But, since it was on the roster, I scaled the recipe down by two-thirds and made an indulgent meal for myself. I served it with salad, as David suggests, and I’m glad I made it the star on the plate. I’m even happier that there are leftovers for tomorrow.

I loved the flavour of the Roquefort I used, but I can’t help wondering what it would be like with other cheeses, too. So many of them would play well with the garlic-infused cream that makes up the sauce.

A visit to Faubourg Vancouver

And as some of you know, Katie of Prof Who Cooks was in town yesterday, for a whirlwind trip to celebrate a friend’s birthday. She was able to fit in a visit to Faubourg with me in the afternoon and it was such a pleasure to chat with her and get to know her a little more. She’s just as lovely in person as she is on her blog.

You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.


15 thoughts on “Cook the Book Fridays – Scalloped Potatoes with Blue Cheese and Roasted Garlic

  1. Wow the photo of that bubbly deliciousness really makes my mouth water, the dish sounds fabulous!
    So lucky you got to see Katie of Prof Who Cooks and I’m sure it was a grand time!

  2. Your picture with Katie is adorable! I’m so excited you were able to meet in person.

    Loved this dish, and agree that it would be great with other cheeses and flavors. Nice that you were able to make this for yourself as an indulgent treat!! I chose steak, but I think that a green salad with a vinaigrette would be a terrific foil. Nice for a chilly fall day!

  3. I love the decadence of this as a main course with some salad on the side. It was delicious!
    I’m so glad you and Katie connected when she was in your town. She is lovely, isn’t she? Happy weekend to you, Teresa.

  4. You and Katie met at a perfect place, right? Faubourg’s. I’m sure meeting each other was like every other Dorista meet-up. It’s as if you’d been friends forever (more than 6 years, actually) and conversation just takes off from there. You know, Teresa, that I’m a little envious that Katie got to meet you and I still haven’t!!! Your potatoes look rich and decadent and delicious. Always love your photos but this one is especially nice. I am going to make both the potatoes and tart for our next post. Just trying to catch up.

  5. This was one delicious recipe, Jim and I really liked it. Interesting about trying others type
    of cheese, I’m thinking gruyere maybe. Great photo of you two Doristas, looks like you have been friends forever. Such fun.

  6. We did a half recipe and it was still a goodly amount of leftovers. Nice to know that reducing it even more works!

    Teresa, it was so fun meeting you! It’s something I’ll always remember. I enjoyed our chat and the time really flew by!

  7. I did not like scalloped potatoes as a child, but I do like them now. The versions I make are a little more sophisticated than the basic potatoes I disliked. I am sure I will like this recipe! I am so happy you got to meet Katie!

  8. So glad (and envious) that you and Katie met up, and over gorgeous desserts too! Swooning over that one huge photo of decadent-deliciousness!

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