Back to Real Fast Food for tonight's dinner. Several weeks ago, I ran into the recipe in this book for Broiled Potatoes (p173) and marked it to try since it's always nice to have a new way to do potatoes. When the root veggie them came around, I thought I'd give this a try as a side dish. But, when I read the recipe closer, I discovered the option for making the dish into a light supper by topping the potato slices with a soft blue cheese like Gorgonzola.
When we moved to the Netherlands, thirty-some-odd years ago now, neither of us were big cheese eaters. As American we grew up with Kraft American cheese slices, not an impressive start to our cheese eating careers. Velveeta and similar processed cheeses only made matters worse. Neither of us had a taste for any kind of blue cheese at all, rather we had a sort of antipathy towards them. As we settled into a more European style of life and eating, our cheese vocabulary widened and we enjoyed a much greater variety of cheeses, cow, goat, and sheep. Still, though, blue cheese wasn't really our thing. At some point, though, I figured that so many people whose taste I respected were enthusiastic about blue cheese that I there must be something there I'm missing. I started introducing bits of blue cheese into dinners and cheese plates. Ed remains a bit reluctant, but now I'll even ask for a blue cheese when the trolley comes around in a restaurant.
Slater's Broiled Potatoes start with thick slices of potato, one potato per person, boiled until till done, then scored, topped with garlicky oil, and, yes, broiled. As a side dish, these can be eaten plain or with any number of toppings that Slater suggests. (And I'm sure that two medium potatoes makes a very generous side dish.)
For a supper, he suggests topping the grilled slices with a blue cheese. I found some soft, Italian Gorgonzola to use. When the slices are done, you top with the cheese and put them back under the broiler to melt the cheese. Then serve.
A hit! With a big green salad, this made a lovely dinner. Ed said I could make this one often, just like this.
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