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Blue Cheese & Rosemary Scalloped Potatoe




Source of Recipe


Chef Kathy Casey of Seattle


Recipe Introduction


Everyone likes scalloped potatoes and nothing beats a Washington Russet potato for making perfect, creamy, but still firm scalloped potatoes. I love serving this version-with blue cheese and rosemary-with a big fat grilled steak, or a golden brown, perfectly roasted chicken.



Recipe Link: recipes@potatoes.com by Chef Kathy Casey of Seattle

List of Ingredients




5 Pounds Washington Russet Potatoes
2 Teaspoons Salt
1/2 Teaspoon Black Pepper
1 1/2 Teaspoons Fresh Rosemary, minced
3/4 Cup Blue Cheese, crumbled
3/4 Cup Parmesan Cheese, grated
1 Cup Sour Cream
2 Cups Cream
1 Teaspoon Salt


Recipe



Preheat oven to 350 degrees F. Butter a 9- by 13-inch glass baking dish.

Peel and slice the potatoes into 1/4-inch slices. Toss them in a large bowl with the 2 teaspoons 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 sauce ingredients 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.

Kathy's Notes: You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350 degree F oven until hot.