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Potato Cave Aged Blue Cheese Bake

Potato Cave Aged Blue Cheese Bake printPrint Recipe

  • 1 package TJ’s Frozen Mashed Potatoes
  • 1/4 teaspoon TJ’s Nutmeg, Salt & Pepper, for seasoning
  • 1 package TJ’s Frozen Broccoli Florets
  • 2 tablespoons (about) TJ’s Extra Virgin Olive Oil, for sautéing
  • 1 package TJ’s Frozen Leeks
  • 1/2 tablespoon TJ’s Sugar
  • 1 package (8 ounces) TJ’s Cave Aged Blue Cheese
  • 2 tablespoons TJ’s Heavy Cream (or Milk)
  • 3 TJ’s Large Eggs

Preheat oven to 375 degrees. Heat mashed potatoes according to directions on package. Season with nutmeg, salt and pepper, and spread potatoes out on the bottom of a greased baking pan (approximately 11 x 7 x 2 inches or a touch larger). Heat broccoli according to directions on package and layer over the potatoes. Caramelize the leeks: place enough oil in a pan to coat the bottom and sauté leeks over medium-high heat for about 5-10 minutes. When the leeks begin to soften, add a half of a tablespoon of sugar and brown (about 2 more minutes). While the leeks are cooking, crumble the cheese and place it in a small bowl—microwave on high for about 45 seconds, until melted, then let cool briefly. In a separate bowl, mix together the cream and eggs. Add the melted cheese into the cream and egg mixture, making sure the cheese is not too hot (don't want scrambled sauce). Then add the layer of leeks over the broccoli and pour on the cheese sauce. Bake in the oven for 30-40 minutes or until lightly browned and set. Serve warm.

Serves: 8 - 10
Cooking Time: 50 - 60 Minutes

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