Recipe- Blue Cheese Scalloped Potatoes

Recipes - Cheese and Potatoes

Sokol Blosser Evolution -

(Previously known as Evolution #9) A handcrafted blend of nine varieties, each bringing a layer of nuance and complexity to this unique wine. Extraordinarily food-friendly, especially with spicy foods and the hard t...
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Recipes - Cheese and Potatoes
	Blue Cheese Scalloped Potatoes by Kathy Casey The perfect potato dish for a large party! This robust version of scalloped potatoes gets a kick from blue cheese, fresh thyme, and rosemary. I like to use Oregon Rogue River or a French Saint Agur. Makes 12 servings Potatoes 5 pounds russet potatoes 2 teaspoons salt 1/2 teaspoon black pepper 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 3/4 cup crumbled blue cheese 3/4 cup grated Parmesan cheese Sauce 1 cup sour cream 2 cups cream 1 teaspoon salt 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 salt, pepper, thyme, 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. 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. copyright 2003 Kathy Casey Inc.

	Idaho Au Gratin Potatoes from the Idaho Potato Commission Servings: 6 Ingredients: 2 pounds of Idaho Potatoes, peeled and thinly sliced (about 5 cups) 2 tablespoons melted butter 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup grated sharp cheddar cheese 1/4 cup fresh bread crumbs Directions: Pre-heat oven to 425°F. Lightly grease a shallow 1 1/2 quart casserole with butter. Arrange sliced potatoes in layers. Sprinkle with melted butter, salt and pepper. Top with grated cheddar cheese and bread crumbs. Bake 30 minutes, covered. Uncover and bake an additional 15 minutes or until potatoes are tender. Approximate nutritional analysis: 378 calories, 15 grams fat, 9 grams protein, 50 grams carbohydrate, 50 mg cholesterol, 865 mg sodium

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