Blue Cheese Scalloped Potatoes

Recipe by Kathy Casey KCTS

Preheat Oven to 350 degrees.

Butter 13 x 9 inch pan.

Peel and slice potatoes 1/4 inch thick. Toss them in a large bowl with 2 t. salt and pepper, thyme and rosemary. In a small bowl toss together the cheese. Layer half of the potatoes into a baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes.

Whisk the sour cream and 1 t. salt and pour over potatoes. Sprinkle the remaining cheese mixture.

Bake for one hour and fifteen minutes or until knife inserted shows potatoes are done. Serve hot or bake and store up to two days, reheat.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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