A professional, or even skilled, food blogger would have (remembered) taken the perfect photos of their food. Alas…..you’re visiting my blog. I not only forgot to snap a few shots on the first go round – I didn’t remember the leftovers until the sun was going down. So I was left with a small portion of the yummy potatoes in a blue hour shot – not exactly magazine worthy – ha! On the bright side… they were easy to make and tasted fabulous with the fillet…… I love blue cheese and beef salads – that’s the combo I was going for with this meal…..
Gorgonzola, Garlic, and Caramelized Onion Potatoes
Gorgonzola, Garlic, and Caramelized Onion Mashed Potatoes
Author: Valerie@Snap-Peas
Ingredients
- 3 pounds yukon gold potatoes - I use the mini size
- 1 whole head garlic
- 4 whole shallots, peeled and sliced into rings
- ½ - ¾ cup ofevaporated non-fat milk
- 1 whole stick (1/2 cup) unsalted butter
- 6 oz. Gorgonzola cheese crumbles
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Preheat the oven to 400 degrees. Cut the top off the garlic exposing the cloves inside. Place on a sheet of aluminum foil
- and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Wrap tightly in aluminum foil and roast at 400
- degrees for 30 minutes.
- While the garlic is roasting, cut the potatoes in half and place in a large pot and cover with cold
- water. Season water with 1 teaspoon of salt. Bring to a boil and boil potatoes uncovered until fork tender, about
- minutes.
- While the potatoes are boiling heat a tablespoon of olive oil in a large skillet over medium heat. Separate the
- shallot rings and add to the skillet. Cook over medium heat, stirring occasionally, until shallots are golden and
- caramelized, about 20 minutes.
- When the potatoes are fork tender drain them and return to the hot pot. Add butter and milk. Start with
- ½ a cup and add up to ¾ cup if necessary.
- Add Gorgonzola cheese and roasted garlic cloves mash potatoes until desired consistency is reached.
- Add the caramelized shallots ( hold back a few for the top). Mix well.
- Serve immediately or cover with plastic wrap and refrigerate. Remove plastic and reheat in the oven @350 for 25 minutes.
For the fillets, I made a sauce with fig balsamic vinegar, red wine, minced garlic, and fresh rosemary. I have a tendency to “estimate” amounts – it was probably 3/4 C each of the vinegar and the wine with 1 Tablespoon of the rosemary and garlic. I brought it to a boil and then reduced to a simmer until the sauce was reduced by half. I brushed a little on the steaks prior to cooking and drizzled the remaining sauce over the meat before serving.