Prep 40 mins
Cook 1 hr 10 mins
- 2 teaspoons butter or 2 teaspoons margarine
- 1 1⁄2 cups finely chopped red onions
- 8 ounces neufchatel cheese, softened
- 1⁄4 cup finely crumbled domestic blue cheese (1/4 to 1/3)
- 3⁄4 cup heavy cream
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme leaves, crushed
- 1⁄2 teaspoon salt
- 2 lbs baking potatoes (about 4 medium)
- fresh thyme sprig (for garnish)
- red pearl onion, cut in wedges (for garnish)
- Preheat oven to 350°F.
- Grease 11 x 7-inch baking dish; set aside.
- Melt butter in large skillet over medium heat; add onions.
- Cook and stir about 5 minutes or until onions are softened and translucent.
- Remove from heat; set aside to cool in small bowl.
- Beat Neufchatel cheese in large bowl with electric mixer a medium speed until fluffy.
- Add blue cheese; beat until blended Beat in cream, thyme and salt at low speed until mixture is fairly smooth.
- (There will be some small lumps.) Add cooled onions; beat until blended.
- Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater.
- Fold into cheese mixture with rubber spatula (this prevents potato from turning brown).
- Repeat with remaining potatoes, 1 at a time.
- Pour mixture into prepared baking dish; cover with foil.
- Bake 45 minutes.
- Uncover; bake 15 to 20 minutes more until crisp around edges.
- Turn oven to broil.
- Broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown.
- Remove from oven; let stand 5 minutes before serving.
- Garnish, if desired.
This was a very nice side dish with the steaks we barbequed. I followed the recipe exactly. The only thing I would change is to add a little more salt and some white pepper. Otherwise, it was perfect! Thanks for sharing the recipe.