"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Scalloped Potato 'N Blue Cheese, by carol wood, is from The wood Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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 375º for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.
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