Ingredientes para Blue Cheese Rosemary Scalloped Potatoes
- 2 lbs russet potatoes, thinly sliced
- 2 teaspoons salt
- Black Pepper
- Fresh Rosemary
- 4 ounces crumbled blue cheese
- Parmesan Cheese
- 1 cup sour cream
- Heavy Cream
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Cómo preparar Blue Cheese Rosemary Scalloped Potatoes
- Preheat oven to 350°F (175°C).
- Butter a 9x13 inch baking dish.
- Peel and thinly slice 2 lbs russet potatoes. Toss with 2 teaspoons salt, 1 teaspoon black pepper, and 2 tablespoons fresh rosemary, chopped.
- In a medium bowl, combine 4 ounces crumbled blue cheese and 2 ounces shredded Gruyere cheese.
- Layer half of the potatoes in the prepared baking dish. Sprinkle with half of the cheese mixture.
- Top with the remaining potatoes and sprinkle with the remaining cheese mixture.
- In a separate bowl, whisk together 1 cup sour cream, 1 cup heavy cream, and 1 teaspoon salt.
- Pour the cream mixture evenly over the potatoes.
- Gently tap the baking dish on the counter to settle the ingredients and release any air bubbles.
- Bake for 75-90 minutes, or until the potatoes are tender and the top is golden brown.
- Let stand for 10 minutes before serving. Do not refrigerate overnight.
- Enjoy this unforgettable side dish – trust us!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
13g
Fat
105g
Carbs
17g
