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You're ordering handcrafted wines made in very small amounts, and quantities are limited. If your order does not ship within 8 days, we will contact you. If you have a deadline, let us know, and we'll do our best to accomodate you. We can no longer guarantee delivery by Dec 24- contact us at 541-752-7418 if you require expedited shipping and we will make every effort to help you.
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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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(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
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Avalon Wine Shopping Cart -- Shipping

You're ordering handcrafted wines made in very small amounts, and quantities are limited. If your order does not ship within 8 days, we will contact you. If you have a deadline, let us know, and we'll do our best to accomodate you. We can no longer guarantee delivery by Dec 24- contact us at 541-752-7418 if you require expedited shipping and we will make every effort to help you.
We will cellar
your wine free
for ten weeks
if you prefer
to delay shipping.

For questions or assistance email store@avalonwine.com for fastest response, or call (541) 752-7418
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