Blue Cheese Rosemary Scalloped Potatoes Food

BLUE CHEESE & ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Butter 9x13 baking dish.
• Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
• Toss cheeses together.
• (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.
• Whisk together sour cream, cream and 1 tsp salt.
• Pour cream mixture over potatoes.
• Tap dish on counter to settle ingredients and pop any air bubbles.
• Top with remaining cheese.
• Bake for one hour and fifteen minutes or until browned and tender.
• Note: This dish should be prepared and baked the same day.
• Do not refrigerate overnight.
• Trust me.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

FANCY CRUSTED ROSEMARY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat an 8-inch baking dish cooking spray.
• Mix Parmesan cheese, rosemary, and garlic together in a bowl.
• Slice 3 or 4 potatoes using a mandolin on the thinnest setting. Slice remaining potatoes using a slightly thicker setting on the mandolin.
• Line the bottom of the prepared baking dish with thin potato slices, overlapping them to create a layer that is 2 to 3 slices deep. Stand remaining thin slices along the sides of the baking dish so that half an inch sticks over the rim, overlapping them to create a layer that is 4 slices deep.
• Spread 1/3 of the thicker potato slices in the baking dish. Sprinkle 1/3 of the Parmesan cheese mixture on top. Repeat once more. Arrange remaining potato slices in the baking dish. Reserve 1/3 of the Parmesan cheese mixture.
• Melt butter in a saucepan over medium heat; whisk in flour. Pour in milk; cook, stirring occasionally, until sauce thickens, 5 to 6 minutes. Stir in salt.
• Shift potato slices in a few places with a knife to create wells for the sauce to flow through. Pour sauce evenly over potato slices in the baking dish. Sprinkle remaining 1/3 of the Parmesan cheese mixture on top. Brush potato edges sticking out of the baking dish with olive oil.
• Bake in the preheated oven until potatoes are soft and edges are crusted, 60 to 75 minutes.

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

Steps:

• Preheat oven to 375.
• Rub garlic and butter over inside of 13x9-inch baking dish.
• Add cream, milk and nutmeg to saucepan; bring to simmer.
• Arrange potato slices in 1 layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper.
• Pour cream mixture over potatoes. Sprinkle with cheese.
• Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes.
• Cool slightly before serving.