 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.
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