Blue Cheese & Broccoli Casserole

From Meg's Kitchen

The hubs and I eat a lot of cheese and we particularly like the strong flavored and stinky stuff.  For several years the hubs made frequent business trips to France and returned with lots of cheese - we called those trips "stinky cheese runs". One US customs officer refused to check his suitcase once he got a whiff of the cheese (way pre 9/11).

Growing up I loved cheese and remember one time when I was about 8 I was really mad at my parents (I have no idea what injustice occurred but I wasn't being punished so it was probably a wrong done to me by my sister that went unpunished).  I distinctly remember deciding not to run away but I would go to my room and not come out until my parents realized their error.  Knowing that I would not be able to last a long time in my room without sustenance  (wise child that I was) I took some cheese and crackers with me.  The available cheese was a blue cheese...  It probably took me about 30 minutes to scarf down the "c&c". Intending to spend hours alone in one's bedroom is hunger inducing.  The blue cheese was really strong and my anger for the injustice had quickly waned so I quickly gave up my solitude for a drink of water.  I am sure that my parents never noticed my absence.
I still love cheese including blue cheese.  But I know now that it is best in smaller doses!

The following dish can be a side or main dish but it is written to be a main dish, and it is easily converted to be vegetarian.

Blue Cheese & Broccoli Casserole - serves 2

1 TBSP salt

1/2 lb. Yukon potatoes - 1 inch dice, peels on

1/2 lb broccoli, stems roughly peeled and chopped into bite-sized pieces

1 or 2 pieces of thick cut bacon, diced (optional)

1 TBSP butter

2 TBSP flour or flour substitute (gluten free)

3/4 cup milk

2 oz cream cheese (I used low fat)

3 oz (or more) blue cheese, crumbled

Dump diced potatoes into a sauce pan of salted water about  1 quart of water) and bring to a boil.  When potatoes are tender (about 10 minutes after coming to a boil) add the broccoli and blanch for 2 minutes.  Strain potatoes and broccoli and turn into a 2 quart casserole dish.

Pre heat the oven to 350 degrees.

In the same pan (no need to clean) saute the bacon pieces at medium high heat (if using) until just barely crisp. Using a slotted spoon remove the bacon and drain on a folded towel.  Add the butter and when melted stir in the flour to make a roux.  You want to cook the roux just enough to remove the raw flour taste. Gradually add the milk, stirring constantly.  If you add the milk too rapidly you will loose the thickening power of the roux.  Add the cream cheese in little bits and stir to incorporate.  Reduce heat to medium and add the blue cheese.  Continue stirring until the blue cheese is fully incorporated into the sauce.

Pour the cheese sauce over the broccoli/potato mix and gently stir.  Pop the casserole dish into the pre-heated oven for 20 to 30 minutes.  You will swoon over the rich aroma and again when you take your first bite!