Cellar Dwellers: Hasselback Potato Bugs with Stilton–Chardonnay Butter Sauce
Eerie October Pairings – Recipe No. 3
These Potato Bugs look like they’ve crept out from the cracks of a forgotten wine cellar, but don’t let their appearance fool you. They’re crunchy on the outside, tender on the inside (much like you’d expect their namesake to be – ew!), savory, and downright addictive, especially when served with our rich, herbed Stilton–Chardonnay Butter Sauce.
The “bugs” themselves follow the method from the Irresistible Hasselback Potato Bugs recipe — sliced, roasted, and assembled with little carrot legs, just as instructed in the original link. But the sauce? That’s all us. Tanya created a silky, aromatic blue‑cheese Chardonnay sauce that turns these creepy crawly little creatures into a full‑blown Eerie October showstopper.
Pair with 2022 Boneyard Red for a brooding, dark‑fruit contrast or 2022 Grand Klasse Chardonnay to echo the buttery richness in the sauce.
NOTE: Below is recipe three of four in our 2026 Eerie October series. One more spooky pairing is on the way this month!
Cellar Dwellers: Hasselback Potato Bugs with Stilton–Chardonnay Butter Sauce
Sauce by: Tanya Miller
Serves: 4-6
Suggested wine pairing: 2022 Boneyard Red or 2022 Grande Klasse Chardonnay
For the Potato Bugs
Follow Irresistible Hasselback Potato Bugs recipe. We used about 8 small Yukon Gold and purple potatoes, plus several tiny Trader Joe’s potatoes to create “baby bugs.” Fingerling potatoes make the most convincing creepy critters, but they can be harder to find. If you use a smaller potato like we did, watch the cooking time!
For the Stilton–Chardonnay Butter Sauce
INGREDIENTS
- 3 Tbsp salted butter, cubed or sliced (we browned ours)
- 3 Tbsp Chardonnay
- ½ cup heavy cream
- ~½ cup Stilton blue cheese
- 2 cloves garlic, finely minced
- 1 small shallot, finely minced (~2 Tbsp)
- Zest of ½–1 lemon
- 1 ½ tsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh thyme
- ~½ tsp salt + pepper to taste
INSTRUCTIONS
- Once your potatoes are done, in a small stainless‑steel pan, melt the butter over medium heat, stirring as it bubbles. Add the shallot, rosemary, and thyme. When the butter begins to foam, reduce the heat slightly and pour in the Chardonnay. Let it simmer for a few minutes to cook off the alcohol.
- Add the garlic and cook for 2 minutes. Remove from heat and stir in the Stilton, followed by the heavy cream. Mix until smooth and creamy, then finish with lemon zest. Taste and adjust with salt and pepper.
- Serve the sauce immediately as a bed for your finished potato bugs and/or drizzle it over the top — either way, it brings the whole spooky bite together. Pair with a bottle of Boneyard Syrah for the table!