Food recipes
Blue Cheese & Rosemary Scalloped Potatoes
Blue Cheese & Rosemary Scalloped Potatoes Ingredients: potatoes, raw, skin salt, table spices, pepper, black spices, rosemary, dried cheese, blue cheese, parmesan, hard cream, sour, cultured cream, fluid, heavy whippi...
Blue Cheese & Rosemary Scalloped Potatoes
Ingredients:
potatoes, raw, skin
salt, table
spices, pepper, black
spices, rosemary, dried
cheese, blue
cheese, parmesan, hard
cream, sour, cultured
cream, fluid, heavy whipping
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.
Ingredients:
potatoes, raw, skin
salt, table
spices, pepper, black
spices, rosemary, dried
cheese, blue
cheese, parmesan, hard
cream, sour, cultured
cream, fluid, heavy whipping
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.