Scalloped Potatoes with Blue Cheese and Rosemary

By Hklbrries

Ingredients

• Sauce:
• 6 to 8 russet potatoes, depending on the serving dish size
• 2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp minced fresh rosemary
• 3/4 cup crumbled blue cheese
• 3/4 cup grated Parmesan cheese
• 1 cup sour cream or light sour cream
• 2 cups cream or light cream
• 1 tsp salt

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

Prepare a 9-by-13-inch baking pan with butter or a light cooking spray.

Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 tsp salt, pepper and rosemary. In a small bowl toss together the cheeses. Layer half the potatoes in the prepared baking dish. Sprinkle with half the cheese mixture. Top with the remaining potatoes. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and release air bubbles. Sprinkle with cheese mixture to taste. Bake potatoes for about 1 hour 15 minutes, or until browned and completely tender all the way through when poked with a knife.