Glazed Oysters on Crushed Potatoes with Parsley & Bleu d’Auvergne

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

The combination of oysters and blue cheese may sound unexpected but it is a marriage made in culinary heaven. This is my version of a dish I came across at the Bel-Air Hotel in Los Angeles, during a week I spent there as guest chef The original recipe used Maytag Blue, a creamy, salty cheese from Iowa, but I have substituted Bleu d’Auvergne.