87 Ratings
  • 5 Rating Star 52
  • 4 Rating Star 23
  • 2 Rating Star 5
  • 3 Rating Star 5
  • 1 Rating Star 2

My husband and developed this recipe to go with steaks as an alternative to mashed potatoes.

Leslie
prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Melt the butter in a large skillet over medium heat. Add the potatoes and onions. Cook until the onions are golden brown and the potatoes are tender, 15 to 20 minutes. Stir in the blue cheese and bacon, continue to cook until the blue cheese begins to melt. Season with salt and pepper.

    Ads will not print with your recipe

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

285.13 calories; 11.24 g protein; 22.87 g carbohydrates; 16.91 g fat; 44.08 mg cholesterol; 602.96 mg sodium.Full Nutrition


Reviews (67)

Read All Reviews

Most helpful positive review

SueGar
03/11/2008
I have read all the reviews. I made these tonight. They were wonderful. I add a few caveats- 1) Don't be in a hurry. The potatoes need time to cook. 2) Add the onions about 7 minutes after the potatoes so they don't cook down to nothing. 3) I had to add some liquids to get all the good browned bits off the bottom during the potato cooking time- first time I added about 1/3 c of the chardonnay I was drinking. 2nd time I added about 1/3 c of chicken broth/stock from a can. This allowed the potatoes to steam a little- I left the cover off the potatoes the whole time. 4) I didn't use 3 slices of bacon. I used maybe 1 1/5 slices and browned them first in the skillet. I took the crispy pieces out and processed them in a small food processor. I mopped up 3/4 of the grease w/ a paper towel but left a little for flavor and 5) I only used about 1 1/2 T of butter. I also added salt and fresh ground pepper. I suppose the wine and the chicken broth made up for the lack of butter but I felt better about it being a little lower in fat content. I used 5 oz of bleu cheese. They were WONDERFUL. We ate them with filet mignon on the grill and sweet peas. Delicious- you just have to take your time for the best results. You won't be disappointed.
(63)

Most helpful critical review

Anonymous
08/25/2010
Not a big hit at my house. The onions cooked a lot faster than the potatoes and although I like blue cheese it was just overpowering. It also made for a funky smell in the house lol.
(2)
87 Ratings
  • 5 Rating Star 52
  • 4 Rating Star 23
  • 2 Rating Star 5
  • 3 Rating Star 5
  • 1 Rating Star 2
SueGar
03/11/2008
I have read all the reviews. I made these tonight. They were wonderful. I add a few caveats- 1) Don't be in a hurry. The potatoes need time to cook. 2) Add the onions about 7 minutes after the potatoes so they don't cook down to nothing. 3) I had to add some liquids to get all the good browned bits off the bottom during the potato cooking time- first time I added about 1/3 c of the chardonnay I was drinking. 2nd time I added about 1/3 c of chicken broth/stock from a can. This allowed the potatoes to steam a little- I left the cover off the potatoes the whole time. 4) I didn't use 3 slices of bacon. I used maybe 1 1/5 slices and browned them first in the skillet. I took the crispy pieces out and processed them in a small food processor. I mopped up 3/4 of the grease w/ a paper towel but left a little for flavor and 5) I only used about 1 1/2 T of butter. I also added salt and fresh ground pepper. I suppose the wine and the chicken broth made up for the lack of butter but I felt better about it being a little lower in fat content. I used 5 oz of bleu cheese. They were WONDERFUL. We ate them with filet mignon on the grill and sweet peas. Delicious- you just have to take your time for the best results. You won't be disappointed.
(63)
Aspiring Chef Rita
07/25/2007
Delicious - the 2 potatoes only served the "2" of us!!! I microwaved the potatoes for 5 minutes then peeled and sliced them. The potatoes then did cook through in 15 minutes. (If you microwave the potatoes first you can slice them and the onions and prepare it earlier in the day.)
(24)
Lisa Ensor
08/03/2007
I made these last night and served them with a grilled flank steak my family LOVED them. My husband (your typical baked potatoe with sour cream guy) told me I needed to make them everytime we have steak. They were SO easy to make and had a very nice flavor I didn't have enough blue cheese crumbles but I think we still got a good bit of flavor with what I had about 1/2 of what was called for.
(14)
Alison
06/18/2007
AWESOME! Wouldn't change a thing!
(13)
Anonymous
06/21/2007
Oh for all you blue cheese lovers this is meant for you. This is so scrumtious....
(8)
MAGGIE MCGUIRE
06/22/2007
Yummy! This recipe is great with steaks on the Barbie........Thanks for sharing!
(8)
CookinCoorishii
08/13/2008
We loved it. I did have to put about 1/2 cup water in with potatoes to really get them cooking and somewhat softer. Just kept stirring then. came out just delicious and savory. We had it with steak. Will make again for sure... and I'm not even a bleu cheese lover!:-)
(7)
hottie
07/08/2007
WOW!! What a great recipe. I would not change a thing. If you love blue cheese you'll love this recipe! I had to fry my potatoes a little longer than 20 min but you'll know when the potatoes are done and as soon as you add the blue chesse your mouth will be watering! Thanks for a great recipe!!!!!!!!
(5)
Ms. Chef Esh
11/26/2007
Wow...was this ever tasty! It was the perfect side-dish compliment to my Buffalo chicken meatloaf! I used a few more potatoes because the one's I had were small and I used turkey bacon I even threw in some sauteed mushrooms because we love them so much! It was good reheated the next day as well.
(5)