Blue Cheese & Onion Potatoes (5 November 2002)
These are great. If you are not inclined to find the cheese we used, substitute a good quality Italian Gorgonzola or a Spanish Cabrales.
3 tablespoons olive oil
2 small Spanish onions, halved and sliced thin
4 cloves garlic, sliced thin
2 teaspoons honey
1 tablespoon rosemary
Sea salt and fresh-ground pepper to taste
Heat oil in a small sauté pan, add ingredients, and cook on medium-low heat until onions and garlic are beautifully caramelized, but not burnt, about 20 minutes. Set aside.
3 Yukon gold potatoes, peeled and cut into 1-inch pieces
While onions are cooking, cover potatoes with water, bring to a boil, and simmer until tender, about 25 minutes.
1/4 cup Samish Bay Flora Danica cheese, crumbled
Sour cream
Salt and pepper to taste
Drain potatoes, add cheese and mash thoroughly. Add an amount of sour cream to attain desired consistency. Season to taste and add reserved onions, mixing in well (I use a spoon, as a masher makes a mess of the onions), and serve.
