Potato Blue Cheese Tartlets are an easy, elegant and hearty appetizer! My family is glued to the TV every weekend during football season. For the big game, this easy appetizer recipe was on the menu!
Potato Blue Cheese Tartlets
With the big game approaching, I knew we’d need a hearty appetizer for half time. My meat and potatoes family is all in favor of my potato skins and bacon blue cheese stuffed potatoes, but I wanted to come up with something unique and irresistible. Potatoes can easily be the star of any football party. Starting with some pre-made shells makes this a super easy game day treat to throw together. If you’re having guests over, they’ll think you spent hours in the kitchen. It will be our little secret!
Take the Russet Challenge!
I wasn’t sure I could discern the difference between an Idaho® potato and an ordinary brand. But I was sure wrong! The volcanic soil, the weather conditions and the care given to these potatoes make for fluffier baked potatoes and dreamier mashed potatoes. I promise you will be able to taste the difference! That’s why I always look for the Idaho® potato logo when I shop for potatoes. It’s worth an extra few seconds to make sure you buy the best of the best!
How to Make Potato Blue Cheese Tartlets
Though the potato blue cheese tartlets are an elegant, gourmet appetizer, they’re super simple to make! Just make some extra baked potatoes so you have one or two leftover for the day you make these. Crumble some blue cheese and make a custard by whisking cream with an egg. Divvy up the cheese and potatoes between the ready made pastry shells, add the custard and bake!
Reasons to love Idaho® potatoes:
- Idaho® potatoes are ideal for a gluten free diet
- One potato provides 45% of the RDA of Vitamin C
- One potato provides 8% of your daily fiber
- One potato has more potassium than a banana
- Naturally high in solids and low in moisture makes an Idaho® Russet potato perfect for baked potatoes!
To make the potato blue cheese tartlets recipe, you may need:
- 1 package Puff Pastry Shells (2 if not using Fillo shells)
- 1 package Fillo Shells (4 if not using Puff Pastry shells)
- 3/4 pound Idaho® Russet potatoes
- 1 cup heavy cream
- 1 egg yolk
- A pinch of salt
- 1 1/2 teaspoons minced fresh thyme
- 1 1/2 teaspoons minced fresh rosemary
- 1/4 pound blue cheese, crumbled
- Bake 1-2 medium Idaho® potato Russets (1/2-3/4 pound), then cool completely in refrigerator.
- Prebake your puff pastry shells according to package instructions, removing 2-3 minutes early. Remove centers to make a well, once they've cooled about 5 minutes. Set aside.
- Have oven set to 375°.
- Dice potatoes slightly larger than ¼-inch. Set aside.
- Whisk together cream, egg yolk, salt and the herbs.
- Arrange a few cubes of potato in each shell, more in the puff pastry shells, less in the fillo shells.
- Divided the blue cheese between the shells. Fill the shells with the cream mixture.
- Bake tartlets on a baking sheet for 12-16 minutes, depending on size, or until custard is set.. Cool for about 10 minutes before removing from pans to serve.
Amount Per Serving: Calories: 354 Total Fat: 26g Saturated Fat: 11g Trans Fat: 0g Cholesterol: 70mg Sodium: 381mg Carbohydrates: 25g Fiber: 1g Sugar: 1g Protein: 6g