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Blue Cheese Scalloped Potatoes




Source of Recipe


seattletimes


List of Ingredients




5 pounds russet potatoes
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
¾ cup crumbled blue cheese
¾ cup grated Parmesan cheese


Sauce:

1 cup sour cream
2 cups whipping cream
1 teaspoon salt



Recipe



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


2. Peel and slice the potatoes into ¼-inch slices. Toss them in a large bowl with the salt, pepper, thyme and rosemary. In a small bowl, toss together cheeses.


3. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.


4. 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.


5. 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.