Disclosure: The information, products and Betty Crocker™Potato gift cards were provided by Betty Crocker™ through Linqia. Four Cheese Potato Casserole with Pomegranate Reduction #GetYourBettyOn
I am super into potato casseroles side dishes over the holidays. This year, I dove head first into making a unique potato side dish recipe. My husband said their are a lot of flavors, but they are delicious and he loves it. He rarely says that about 1st go around dishes so I think we have a winner! I started my side dish with 2 packages of Three Cheese Betty Crocker™ potato mixes. I bought them with an amazing $0.50 coupon for the Betty Crocker™ Casserole Potatoes. We are also giving away $15.00 to help create this recipe.
- 2 Boxes Betty Crocker™ Three Cheese Casserole Potatoes
- 2 tablespoons unsalted butter
- 1 1/3 cups milk
- 3 heads garlic
- 3 teaspoons olive oil
- 5 tablespoons water
- 8 ounces Gorgonzola cheese
- 4 ounces chopped walnuts
- 16 ounces pomegranate juice
- 6 ounces balsamic vinegar
- 1 pomegranate (or 1/4 cup fresh pomegranate arils)
- Black Pepper
- Sea salt
Start by roasting the garlic either in the oven or using this microwave technique. If you chose to roast it in the oven, preheat the oven to 400 degrees Fahrenheit. Set a rack in the middle position. Peel the majority of the paper off of the garlic, leaving just enough to hold all of the cloves together and keep the head intact. Cut off the top 1/4 of the garlic heads. Drizzle 1 teaspoon of olive oil over each head and then wrap in foil. Bake for 50-60 minutes, or until the garlic has become tender. Let cool for 10 minutes and then squeeze the garlic out of the cloves and into a medium-sized bowl, and set aside.
Chop up the walnuts. Then, add 6 ounces of Gorgonzola and 4 ounces of walnuts to the bowl containing the roasted garlic and mix together until blended. Set aside for later.
Follow the instructions on the Betty Crocker™ Three Cheese Casserole Potatoes adding 2 ounces of gorgonzola to the mix. Take the potatoes out with 10 minutes left on the clock. Spoon about 1 teaspoon of the Gorgonzola, walnut, and garlic mixture over the casserole. Return the casserole to the oven and continue to cook for another 10-15 minutes, or until the cheese is golden brown.
While the potatoes are cooking, heat 16 ounces of pomegranate juice and 6 ounces of balsamic vinegar in a large-sized pan over medium heat. Bring it to a boil and then reduce the heat and simmer. Allow the pomegranate juice and balsamic vinegar to simmer, stirring occasionally, for about 15 minutes, or until it has reduced by half and taken on a syrupy consistency. Pour it into a heatproof bowl and set aside.
Remove the potatoes from the oven and drizzle the pomegranate balsamic reduction over the casserole, as well as the fresh pomegranate arils and sprinkle of sea salt.
One April Golightly reader will win $15 through PayPal to make this recipe.
Don’t forget to use the coupon before it expires!