"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Potato 'N Blue Cheese Recipe

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This recipe for Scalloped Potato 'N Blue Cheese, by , is from The wood Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
carol wood
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of mushroom soup
1/2 c light cream
1/3 c sour cream
2 T blue cheese (crumbled)
1 tsp, dried chopped chives
Dash of pepper
4 c thinly sliced potatoes
paprika

Directions:
Directions:
Combine all ingredients except potatoes and paprika. In 1 1/2 quart casserole, arrange alternate layers of potatoes and soup mixture. Sprinkle with paprika. Cover; bake at 375 for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

 

 

 

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