Blue Cheese and Rosemary Scalloped Potatoes

Ingredients

• 5 lbs. russet potatoes
• 2 tsp. salt
• 1/2 tsp. black pepper
• 1 1/2 tsp. minced fresh rosemary
• 3/4 cup crumbled blue cheese
• 3/4 cup grated Parmesan cheese
• 1 cup sour cream
• 2 cups cream (this is not a time to go light, use the heavy cream!)
• 1 tsp. salt

Directions

1. Preheat Oven to 350 degrees.
2. Butter a 9x13 glass baking dish.
3. Peel and slice the potatoes into 1/4 inch slices. Toss them in a large bowl with the salt, pepper, and rosemary.
4. In a small bowl, toss together cheeses.
5. Layer half the potatoes in the buttered dish. Sprinkle with half the cheese mixture and top with the remaining potatoes.
6. In a bowl, whisk together sauce ingredients (sour cream, cream, salt) and pour over potatoes.
7. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles.
8. Sprinkle with remaining cheese mixture.
9. Bake for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife.
10. Take out of oven and let rest for 5 minutes before serving.
11. You can also make these in advance and store, covered and refrigerated, for up to 2 days.
12. Bring to room temperature and reheat in a 350 degree oven until hot.