Blue Cheese and Rosemary Scalloped Potatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 pounds potatoes, peeled and sliced into 1/4 inch slices
2 tsp salt
1/2 tsp black pepper
1 1/2 tsp fresh rosemary, minced
2/4 c blue cheese, crumbled
3/4 c grated Parmesan cheese
1 c sour cream
2 c cream
1 tsp salt
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Directions: |
Directions:1. Toss peeled, sliced potatoes in a large bowl with the 2 tsp salt, pepper, rosemary
2. In a small bowl, toss together the cheeses
3. Layer half the potatoes in buttered 9x13 baking dish; Sprinkle with half the cheese mixture, and top with remaining
potatoes
4. In a bowl, whisk together the sauce ingredients and pour over the potatoes
5. Tap the baking dish on the counter to spread out the sauce and help release any air bubble. Top with remaining
cheese mixture.
6. Bake potatoes at 350º for 1 hour, 15 minutes or until browned and completely tender all the way through when poked
with a knife.
7. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: You can make these in advance and store, covered, in the refrigerator for up to a day. Bring to room temperature and reheat in a 350 degree oven as noted.
As Chef Casey notes: "No one likes mushy scalloped potatoes, and nothing beats a Washington russet potato for making perfect, creamy, but still firm scalloped potatoes. I love serving this version -- with the blue cheese and rosemary -- with a golden brown, perfectly roasted chicken."
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