Monday, July 19, 2010

Caramelized Onion and Blue Cheese Potato Stacks - GREAT ENOUGH for "the Project"

Oh My!!!

A new shine on an old shoe.  Potatoes and cheese.  So common, and everyone has a favorite.  Well, this suddenly became my favorite.  Over the weekend, I was pleased to find a favorite blogger post her original recipe and presentation for her Caramelized Onion and Goat Cheese Potato Stacks!

Kerstin from the CAKE BATTER AND ROLL blog has a beautiful post about these gems, as well as multiple images of her version (that's her photo on the left).

She used goat cheese, I happen to like some Blue Cheese, so I made my version with the blue (mixed with a little Cream Cheese to make it creamy).

She trimmed the skin from her taters, so her photos look like potatoes.  I left the skin on mine (I am old, I take roughage where ever I can get it). 

Other than that, I stayed true to her vision.

Here's a quote from her post...
...every once in awhile I get a craving for a juicy medium rare dry-aged New York strip steak or hamburger smothered in cheese and mushrooms. Well, after making these cute little potato stacks last night, I’ve been completely dreaming of the former because I can just imagine them on the a la carte menu of a fancy steakhouse!

These are so pretty, I love the presentation.  But mostly I love the taste.

here's what I did...

Russet Potatoes 
1/4 cup Canola Oil
1 ounce Blue Cheese
2 ounces Cream Cheese
1/2 Yellow Onion (cut into slices, ring halves separated)
1 TBS Butter
1 TBS Brown Sugar
  • Melt the butter, add the brown sugar and onions.  Heat over medium flame till the onions are caramelized, about 40 minutes.  Stir occasionally
  • Mix the two cheeses to form a creamy paste
  • Slice the potatoes into thin (about 1/3 inch thick) slices.
  • Pan fry them in the Canola Oil until nicely browned on the outside and soft through the center.
  • Layer, one Potato, a dollop of Cheese, a smidgen of Onion
  • Serve to OHHHS and AHHHS
Here's some photos of the process (shhh, don't tell anyone, just as easy as it looks)...

All that's missing is a nice juicy
Medium rare pepper crusted Ribeye!

My good golly these were OUTSTANDING!  Taste and presentation!

Thanks Kerstin from the CAKE BATTER AND ROLL blog.  I check in on your blog with every new post.  I drool over your desert specialties.

Ya all should go give her a look over.  Worth the look!




  1. You have some good taste in bloggers! Kerstin is a doll.

    I saw these and positively drooled also. Good call in making them.

  2. My good golly they look and sound wonderful!!! Can't wait to give them a try. I love goat cheese, so will try that version.

  3. Oh my is right! Outstanding is the perfect for these stackers.
    Great post!

  4. I agree about the ribeye, but these sure look like they can stand alone! My vegetarian cousin is coming for dinner this week and I think these need to go on the menu!

  5. Yes, all I can say is caramelized onions and creamy blue cheese then top that by placing it on potatoes! Yummy for sure! What a fabulous combo!

  6. These are wonderful. I can see why you used Kirsten's recipe. It would go in five minutes, in my house.

    Kirsten is a great blogger to visit. I hope everyone does so.

  7. I have to make these, and soon!!!

  8. Oh that looks scrumptious! I so have to make this recipe. I'm getting hungry just looking at the stacks.

  9. I am so going to make these! Yummy!

  10. Those puppies look delicious, Dave! And you're right, just top a perfectly cooked fillet with that and you have Nirvana.

  11. My mouth is watering just reading this post!I want the steak, potato stacks and a big glass of Cab ASAP!! Thanks to you and Kerstin for sharing this deliciousness - Cheers!

  12. Ooooh those look so good, definitely on my to-make list!

  13. Oh wow, this looks sinful. That cheese is taking over and is making me hungry!

  14. Yay, so glad you enjoyed them! I love your blue cheese twist too :)