Blue Cheese and Cheddar Potato Gratin

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 66%
  • Fat: 20.2g
  • Saturated fat: 10.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.4g
  • Carbohydrate: 17.2g
  • Fiber: 0.0g
  • Cholesterol: 52mg
  • Iron: 0.0mg
  • Sodium: 365mg
  • Calcium: 0.0mg


  • 1/4 cup margarine
  • 1/4 cup all-purpose flour
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup crumbled blue cheese
  • 2 teaspoons minced garlic
  • 1 cup thinly sliced onion, separated into rings
  • 2 pounds red potatoes, peeled and thinly sliced
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • 1 cup (4 ounces) shredded white Cheddar cheese


  1. Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add cream and milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg.
  2. Sprinkle blue cheese and garlic in a lightly greased 13- x 9- x 2-inch baking dish. Arrange half of onion rings over blue cheese and garlic; top with half of potato slices. Arrange artichoke hearts over potato slices. Pour half of sauce mixture over artichoke hearts. Repeat layers with remaining onion, potato slices, and sauce mixture. Bake, covered, at 350° for 1 hour. Sprinkle evenly with Cheddar cheese. Bake, uncovered, an additional 15 minutes or until potato is tender. Let stand 10 minutes before serving.
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