These yummy potatoes are made with one of my husband's favorite cheeses. Roquefort cheese is a slightly salty type of blue cheese made from sheep's milk, and the flavor combines well with many dishes. A few appetizers like Roquefort Deviled Eggs or Stuffed Olives really highlight the tanginess of the cheese, and it would also works nicely in a ham, mushroom and onion quiche.
Roquefort also goes well with beef, in the form of Roquefort Burgers, or for tonight with a simple grilled steak. Using red potatoes and adding a drizzle of creamy buttermilk and some crumbled Roquefort cheese on top, these potatoes are super easy to prepare and actually look quite elegant when served with a beautiful New York Strip steak. Enjoy!!
8 Medium Red Potatoes, scrubbed and sliced in half
1/3 cup Lowfat Buttermilk
2 oz Roquefort Cheese, crumbled (or substitute Blue cheese)
Salt and Black Pepper to Taste
In a large pot, add 3 quarts of water, 1 tablespoon salt and the red potatoes. Bring the potatoes to a boil and cook until the potatoes are fork tender.
Use a slotted spoon to transfer the potatoes to a baking dish, sprinkle with salt and pepper, then drizzle the buttermilk over the potatoes. Add the crumbled Roquefort cheese evenly over the potatoes then bake for 15 minutes at 425 degrees or until the cheese is melted and the potatoes are slightly browned on the edges.