Grated Potato and Blue Cheese Casserole

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Preheat oven to 350°F.
2. Grease 11 x 7-inch baking dish; set aside.
3. Melt butter in large skillet over medium heat; add onions.
4. Cook and stir about 5 minutes or until onions are softened and translucent.
5. Remove from heat; set aside to cool in small bowl.
6. Beat Neufchatel cheese in large bowl with electric mixer a medium speed until fluffy.
7. Add blue cheese; beat until blended Beat in cream, thyme and salt at low speed until mixture is fairly smooth.
8. (There will be some small lumps.) Add cooled onions; beat until blended.
9. Setaside.
10. Peel potatoes, then grate 1 potato into cheese mixture with large-holed section of metal grater.
11. Fold into cheese mixture with rubber spatula (this prevents potato from turning brown).
12. Repeat with remaining potatoes, 1 at a time.
13. Pour mixture into prepared baking dish; cover with foil.
14. Bake 45 minutes.
15. Uncover; bake 15 to 20 minutes more until crisp around edges.
16. Turn oven to broil.
17. Broil casserole, 6 inches from heat, 3 to 5 minutes until top is golden brown.
18. Remove from oven; let stand 5 minutes before serving.
19. Garnish, if desired.