Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d’Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results.
6x9 baking pan plus a larger one with 2” sides for the water bath
Yield: 6 side-dish servings
The technique used in this recipe is a baked bain-marie. A double boiler is the other primary bain-marie method. Both are extremely useful in a variety of recipes. The physics behind it is simple: water boils at 212F. Above that and it escapes as steam. The dish in contact with the water stays at a consisted temperature. Not so much in this recipe since it is covered, but the steam is also useful for keeping a hard skin from forming on custards and cheesecakes before the interior is cooked.
The method originated with ancient alchemists who needed gentle heating to imitate what they supposed to be the process the earth uses to create precious metals. “Bain-marie” is named for “Mary the Jewess” an alchemist whom some equate with either Mary Magdalene or Miriam the sister of Moses.
The Auvergne region of southern France produces more AOC-designated cheeses than any other French region. You are what you eat, and that’s true if you’re a cow, too. From May to October, the dark chestnut-colored cows of Auvergne munch on the wild grasses, herbs and wildflowers that sprout between the rocks of this rugged volcanic region.
In 1845, Antoine Roussel either tried to copy the highly prized (and priced) Roquefort from neighboring Aveyron –or- accidentally discovered blue mold growing on the cheese he had made. Today, AOC rules require a minimum of four weeks aging for Bleu d’Auvergne, producing a creamy texture and a flavor that is spicy without being sharp or biting.
For some other blue cheese, check out Roquefort-Gorgonzola Alternatives. You may be surprised where they come from.
Hungry for more? Find out what's happening in French Cuisine, Check out more recipes that demystify the basic techniques and ingredients of French Cuisine. Explore the cuisine of France's Regions beyond Paris
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