Scalloped potatoes with blue cheese and roasted garlic

This week’s recipe can be found on page 211 of David Lebovitz’ book, My Paris Kitchen.

David calls this dish comfort food (but he is never comfortable with that term!)  This dish came at a great time.  I am trying to plan Thanksgiving meal and planning a potato dish that all would like, but is  a little different from the traditional mashed potato.

You start by putting unpeeled garlic cloves in a piece of aluminum foil, drizzle with a small amount of olive oil and roast for 45 minutes.  Then you remove the garlic from the skins and mash in a saucepan with a few spoonfuls of the cream to make a paste.

The potatoes are then peeled and slice and layered in a baking dish with blue cheese and chives.  After all the layers are done, the dish is then covered with the cream mixture with the garlic.  Season all of this with salt and pepper.

IMG_0224.JPG Place the dish on a tin foil lined baking sheet and bake for one hour.


While David says the potatoes should be cut at 1/4 inch, I feel this is too thick.  I cut my potatoes very thin and still found they were not cooked enough.  The sauce is wonderful and if the potatoes were a little thinner, this would have been the perfect dish.  The flavors went together very well and now that I know how thick to slice the potatoes, this may very well be the potato dish for thanksgiving after all!


Please check out and see how everyone else did with this dish.

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9 Responses to Scalloped potatoes with blue cheese and roasted garlic

  1. I cut the potatoes thinner than 1/4 inch, more by accident than by design, I like the way it turned out. I like how you left the skin on. The crusty edges must be so tasty.


  2. dulceshome says:

    Your dish looks great! I thought these were delicious as well. I might have cooked mine a bit longer too – also started with them loosely covered with foil. But this was such an easy dish – it would be terrific if you decide to serve it on Thanksgiving!


  3. betsy says:

    You are brave to vary the potatoes for Thanksgiving. If I served anything other than mashed potatoes (and sweet potato casserole), there would be a revolt. Hope to see you Thursday night.


  4. A perfect Thanksgiving dish! Lovely!!


  5. Chez Nana says:

    This would be perfect for Thanksgiving, and at times like this I wish I had a double oven. The
    bird takes up so much room that I can’t really do much else in the oven. Your dish looks
    wonderfully delicious.


  6. I was thinking about having it with Thanksgiving as well, though I scheduled it early in the month simply because it was so easy to put together! 🙂 Looks beautiful and I agree about probably needing thinner potato slices. Mine were a bit al dente and should’ve cooked longer (didn’t stop me, though).


  7. Emily says:

    A repeat-recipe for sure for all of us! I do think par-boiling the potatoes would work well too (which I too did not do!); other than the longer cooking time, this was an easy recipe to put together (ie if you have on hand) roasted garlic or roasted-garlic-in-a-jar!


  8. Karen says:

    I can’t wait to make this one. Yours looks delicious!


  9. Teresa says:

    These potatoes are perfect for a celebration! Yours turned out beautifully, though I agree with you that thinner is better for the slices of potato.


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