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Pin of black and blue potatoes.

Black & Blue Potatoes

Tender new potatoes served in a creamy black pepper and blue cheese sauce.
Course Side Dish
Cuisine American

Equipment

  • Large pot for boiling
  • 1½ quart saucepan
  • Whisk

Ingredients
  

  • 3 lbs new potatoes
  • 2 Tbs. butter
  • cup all-purpose flour
  • 2 cups milk
  • 2 tsp. course ground black pepper
  • 5 oz container of blue cheese crumbles reserve ¼ cup of crumbles for topping
  • ¼ tsp. salt

Instructions
 

  • Boil the potatoes until they are tender. Drain and place in a serving bowl.
  • In a 1½ quart saucepan over medium heat, melt the butter and whisk in flour to make a roux.
  • Gradually add the milk while whisking continually.
  • Then add ½ cup of the blue cheese crumbles, black pepper, and salt.
  • Whisk over medium heat until the blue cheese melts and the sauce has a gravy-like consistency.
  • Pour the sauce over the top of the potatoes in the bowl. Sprinkle with more course ground black pepper and top with remaining blue cheese crumbles. Optional: garnish with chopped chives.
    Potatoes in blue cheese and black peppercorn sauce in blue bowl garnished with blue cheese crumbles and course ground black pepper.

Notes

This side dish beautifully complements a beef main course. In fact, the sauce is delicious served over hamburgers and steaks as well.
Keyword black pepper, blue cheese, potatoes, side dish