Black & Blue Potatoes
Tender new potatoes served in a creamy black pepper and blue cheese sauce.
Large pot for boiling
1½ quart saucepan
course ground black pepper
container of blue cheese crumbles
reserve ¼ cup of crumbles for topping
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.
This side dish beautifully complements a beef main course. In fact, the sauce is delicious served over hamburgers and steaks as well.
black pepper, blue cheese, potatoes, side dish