Blue Cheese and Rosemary Scalloped Potatoes

By JimMac

Ingredients

• 5 lb russet potatoes
• 2 t salt
• 1/2 t black pepper
• 1 1/2 t minced fresh rosemary
• 3/4 cup crumbled blue cheese
• 3/4 cup grated Parmesan cheese
• 1 cup sour cream
• 2 cups cream
• 1 t salt

Details

Servings 12

Preparation

Step 1

• Preheat oven to 350˚F

• Butter a 9x13 inch glass baking dish

• Peel and slice the potatoes into 1/4 inch slices. Toss them in a large bowl with the salt, pepper and rosemary.
• In a small bowl, toss together cheeses.
• Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.
• In a bowl, whisk together the sour cream, cream and salt and pour over potatoes.
• Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture.
• Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.
• Serve immediately.