Black & Bleu Irish Cheddar Potato Au Gratin
Rated 5.0 stars by 1 users
Category
Main Course
Prep Time
10 minutes
Cook Time
1 hour
Calories
2370
Comfort food gets a bold upgrade in this Black & Bleu Irish Cheddar Potato Au Gratin. Thin layers of russet potatoes bake in a creamy, velvety sauce seasoned with Black & Bleu Cajun Seasoning, bringing savory depth and subtle spice to every bite. Finished with sharp Irish aged cheddar and baked until bubbling and golden, this dish delivers rich, layered flavor that feels right at home on a holiday table or alongside a perfectly roasted main.
Chef Ryan
Ingredients
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3 lbs russet potatoes
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2 cups milk
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¼ cup chicken stock
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2 shallots, finely diced
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2 cloves garlic, microplaned or minced
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6 tbsp butter
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6 tbsp all-purpose flour
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2 tbsp Spiceology Black & Bleu Seasoning
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8 oz Irish aged cheddar, shredded
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Salt and pepper, to taste
Directions
Preheat oven to 350°F.
In a medium saucepan over medium heat, melt the butter. Add the diced shallots and garlic and cook for 2–3 minutes, until softened and fragrant.
Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Gradually whisk in the milk and continue cooking until the sauce thickens and coats the back of a spoon. Stir in the chicken stock, Black & Bleu seasoning, and salt and pepper to taste. Remove from heat.
Slice the potatoes to about ⅛-inch thickness using a knife or mandolin. Peeling is optional.
Shred the Irish aged cheddar and set aside.
Lightly grease a baking dish (9-inch round or similar).
Layer sliced potatoes evenly in the dish, lightly seasoning each layer with salt and pepper. Halfway through layering, add: A layer of sauce & half of the shredded Irish aged cheddar.
Continue layering potatoes, adding two more layers of sauce as you build. Finish with the remaining cheese evenly spread over the top.
Cover tightly with foil and bake for 45 minutes.
Remove the foil and continue baking for 15–20 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Let the au gratin rest for 20 minutes before serving to allow the sauce to set.
