Ingredients
-
5
-
3
-
1/2
-
1 1/2
-
3/4
-
3/4
-
1
-
2
-
-
-
-
-
-
-
Directions
Blue Cheese & Rosemary Scalloped Potatoes, I can’t remember where I found this recipe, I think Sunset magazine Whatever the case, this is a wonderfully rich and yummy dish It’s the perfect side dish for a good steak or roast , Should this casserole be covered with foil while baking?, I made this last night for dinner INCREDIBLE!!! I served it with a pork roast This is would be great with steak also For a dinner party make in individual buttered ramekins
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Butter 9x13 Baking Dish. |
|
3
Done
|
Toss Sliced Potatoes With 2 Tsp Salt, Pepper and Rosemary. |
|
4
Done
|
Toss Cheeses Together. |
|
5
Done
|
(feel Free to Use More Than 3/4 Cup of Each- I Do!) Layer Half the Potatoes in the Dish and Sprinkle With Half the Cheese Then Top With Remaining Potatoes. |
|
6
Done
|
Whisk Together Sour Cream, Cream and 1 Tsp Salt. |
|
7
Done
|
Pour Cream Mixture Over Potatoes. |
|
8
Done
|
Tap Dish on Counter to Settle Ingredients and Pop Any Air Bubbles. |
|
9
Done
|
Top With Remaining Cheese. |
|
10
Done
|
Bake For One Hour and Fifteen Minutes or Until Browned and Tender. |
|
11
Done
|
Note: This Dish Should Be Prepared and Baked the Same Day. |
|
12
Done
|
Do not Refrigerate Overnight. |
|
13
Done
|
Trust Me. |
