Paula Deen's recipe for blue potatoes au gratin involves baking potato slices in a rich sauce that consists of heavy cream, Gruyere cheese and blue cheese. Paula Deen also offers a recipe for pimento cheese potato gratin.
To prepare blue potatoes au gratin according to Paula Deen's instructions, peel 2 1/2 pounds of russet potatoes, and slice them into 1/4-inch-thick pieces. Layer the sliced potatoes inside a buttered 9-by-13-inch baking dish. Fry 2 minced cloves of garlic in 2 tablespoons of butter. When the garlic is tender and aromatic, whisk in 2 tablespoons of all-purpose flour. After 3 minutes, slowly incorporate 2 cups of heavy cream.
When the sauce thickens, turn off the heat, and mix in 1 cup of shredded Gruyere cheese and 1/2 cup of crumbled blue cheese. Add salt and pepper to taste. Drench the potatoes with the creamy cheese sauce, and cover the baking dish with aluminum foil. Bake the dish at 375 F for 45 minutes. Discard the foil, and bake the mixture for a further 15 minutes or until it develops a golden brown crust.
The pimento cheese potato gratin recipe calls for potatoes, heavy cream, extra-sharp cheddar cheese, shallots and roasted red peppers. It also includes salt, ground black pepper and red pepper flakes as seasonings.