Blue Cheese Rosemary Scalloped Potatoes Recipe

Indulge in the creamy, dreamy decadence of these Blue Cheese Rosemary Scalloped Potatoes! This irresistible side dish, inspired by classic recipes (possibly Sunset Magazine!), elevates any steak or roast to a culinary masterpiece. The rich blue cheese and fragrant rosemary perfectly complement the tender potatoes, creating a flavor explosion in every bite. Prepare for a taste sensation that'll have everyone asking for seconds!

Prep Time 20 mins
Cook Time 90 mins
Calories 564.9 kcal
Protein 27g
Rating 4.9 (7 Reviews)
Blue Cheese Rosemary Scalloped Potatoes 44

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blue Cheese Rosemary Scalloped Potatoes

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How to Make Blue Cheese Rosemary Scalloped Potatoes

  1. Preheat oven to 350°F (175°C).
  2. Butter a 9x13 inch baking dish.
  3. Peel and thinly slice 2 lbs russet potatoes. Toss with 2 teaspoons salt, 1 teaspoon black pepper, and 2 tablespoons fresh rosemary, chopped.
  4. In a medium bowl, combine 4 ounces crumbled blue cheese and 2 ounces shredded Gruyere cheese.
  5. Layer half of the potatoes in the prepared baking dish. Sprinkle with half of the cheese mixture.
  6. Top with the remaining potatoes and sprinkle with the remaining cheese mixture.
  7. In a separate bowl, whisk together 1 cup sour cream, 1 cup heavy cream, and 1 teaspoon salt.
  8. Pour the cream mixture evenly over the potatoes.
  9. Gently tap the baking dish on the counter to settle the ingredients and release any air bubbles.
  10. Bake for 75-90 minutes, or until the potatoes are tender and the top is golden brown.
  11. Let stand for 10 minutes before serving. Do not refrigerate overnight.
  12. Enjoy this unforgettable side dish – trust us!

Nutrition Information (Approximate per serving)

Sodium

52 g

Sugar

13g

Fat

105g

Carbs

17g