crunchy-top bleu cheese mashed potatoesOctober 15, 2012
make a bechamel (equal parts flour and butter to make a roux, then slowly stir in milk, cream, or even nut milk and coconut milk)
simmer about 20 minutes or until saucy. turn off the heat.
stir in a fistful of bleu cheese
mash potatoes and stick them into a buttered oven-safe dish
pour sauce over top of mashed potatoes
top with crunched-up lightly roasted almonds or walnuts or hazelnuts and breadcrumbs (roast in a dry frying pan)
bake at 375 for about 15 minutes
i don’t know where the inspiration came from for this – just a serious craving for something crunchy, creamy, and bleu cheese-y. this fulfilled that in a big way. highly recommended. simple and comforting. one of my new favorites!