Potato Gratin with Wisconsin Blue Cheese


  • 4 eggs
  • 2 2/3 cup h alf and half
  • 1 1/2 tablespoon garlic, chopped
  • Salt and white pepper to taste
  • 1/8 teaspoon ground nutmeg
  • 3 lb Idaho® potatoes, peeled
  • 3 oz butter
  • 6 oz Wisconsin blue cheese


  1. Mix the eggs, half and half, garlic, salt, pepper and nutmeg together to make a custard.
  2. Slice the Idaho Potatoes thin and mix with custard.
  3. Grease a half hotel pan with butter and place potatoes in pan.
  4. Pour custard over until just covered.
  5. Bake covered with foil at 350°F until tender. Let cool and cut with rounded cutter.
  6. Top with Wisconsin Blue Cheese and warm in a hot oven until the potatoes are warm and the cheese is melted.
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Yield: 12 servings
Calories: 286.2
Sodium: 306 mg
Fat: 17.8 g
Protein: 9.1 g
Cholesterol: 117 mg

Charles Charbonneau
Formerly of - The Hilton
Waikoloa, HI

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