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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


  • Large pot for boiling
  • 1½ quart saucepan
  • Whisk


  • 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


  • 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.


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