Special Potatoes

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Yield: 10-12 servings



  • 5 lbs. Yukon Gold potatoes
  • 1 large white onion (vidalia is best)
  • 2 ounces of blue or Roquefort cheese
  • 8 ounces shredded sharp cheese
  • 4 ounces Swiss or Gruyere cheese
  • 8 ounces cream cheese
  • 3 1/2 cups of half & half
  • 3 tablespoons flour
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 to 2 teaspoons salt to taste
  • 6 tablespoons butter (do not substitute)
  • Parmesan cheese parsely flakes and paprika to garnish


  1. Peel and thinly slice potatoes.
  2. Keep potatoes in COLD water so that they don’t discolor. Drain when ready to use.
  3. Thinly slice onion. Saute in 2 tablespoons of butter until transparent.
  4. Make a light roux by sauteing the flour and remaining butter in a pan. Add the peppers and salt to the roux. Add the half & half. Bring to a simmer.
  5. Add the cheeses and keep stirring until they are melted.
  6. Grease a lasagna pan and place 1/2 of the potatoes in the pan (press down).
  7. Layer with sauteed onions and 1/2 of the cheese sauce.
  8. Cover with the remaining potatoes. Then cover with the remaining cheese sauce.
  9. Garnish the top with grated parmesan, parsley flakes and paprika all over.
  10. Bake at 325 degrees for 1 1/2 to 1 3/4 hours (depending on the oven).
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