The Funky Cheese David Lebovitz Uses For Richer Potato Gratin

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No one is trying to be healthy when digging into the rich, cheesy goodness that is potato gratin. Typically, this dish involves heaps of cream, cheese, potatoes (of course), garlic, and milk, layered in a pan and baked in the oven until it turns gooey in the middle and crispy on top. We’re unbuttoning our pants just thinking about it. But in case you were wondering how to make this dish even more indulgent, Lebovitz recommends an ingredient that will up the ante.

In his Gratin de Pommes recipe, which he details in his cookbook “My Paris Kitchen,” Lebovitz uses 1 1/2 cups of crumbled blue cheese, which he says adds a punch of flavor to contrast the milder potatoes and cream. Lebovitz notes that it’s best to keep the blue cheese chunks pretty large, so the other ingredients don’t swallow their flavor. If you’re a bit hesitant to add this controversial cheese to your beloved comfort food, you’re not alone — blue cheese has always been polarizing, and in 2019, it was one of the most hated foods in the U.K., according to Cheese Professor. But if Lebovitz recommends it, it’s worth a shot. As he explains in his recipe, blue cheese “elevates a common tuber into a dish you want to snuggle up to, spooning up the long-cooked potatoes with pockets of oozing cheese between them.” And who can say no to that?

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Professional online writer. Tea drinker. Committed optimist. I write about health, wellness, fitness, parenting conundrums and navigating complex relationships.

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