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."
 
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Ready In:
1hr 30mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. Should this casserole be covered with foil while baking?
     
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Reviews

  1. 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.
     
  2. I made this dish for Easter this year and it was a huge hit....everyone said they prefer it over the regular scalloped potatoes w/your basic cheddar. Definitely a keeper!
     
  3. This was delicious! Served it with Honey Roasted Pork Loin, Creamy Scalloped Corn Casserole and Lemon Asparagus for a delicious Mother's Day meal. Thanks for posting!
     
  4. These were awesome. My husband and guests really enjoyed them. Thanks for the posting.
     
  5. These are a family favorite. Excellent recipe. I've doubled this recipe for a crowd. Yummy.
     
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