Washington Blue Cheese and
Rosemary Scalloped Potatoes
This recipe makes a lot—once you’ve tasted it,
you’ll be glad it does. These potatoes are fabulous
to have around as leftovers!
5poundsrussetpotatoes 3/4cupgrated
2 teaspoons salt Parmesan cheese
1/2 teaspoon black pepper 1 cup sour cream
11/2teaspoonsminced 2cupsheavycream
freshrosemary 1teaspoonsalt
3/4cup crumbled blue cheese
1. Preheat oven to 350°F. Peel and slice potatoes
into 1/4-inch slices. Toss them in a large bowl
with salt, pepper and rosemary. In a small bowl
toss together cheeses.
2. Layer half the potatoes in a buttered 9-by-13-
inch glass baking dish. Sprinkle with half the
cheese mixture and top with remaining potatoes.
3. In a bowl, whisk together sour cream, heavy
cream and salt; 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.
4. Bake potatoes for about 1 hour and 15 minutes,
or until browned and completely tender all the
way through when poked with a knife.
5. Serve immediately. You can also make these in
advance and store, covered and refrigerated, for
4-5 days. Bring to room temperature, then reheat
in a 350°F oven until hot. Makes 8-12 servings.
