Necessity is the mother of invention. And tonight I found myself staring into a refrigerator that contained TOO MUCH BLEU CHEESE. (Not a REALLY bad problem to have…)
I had already thawed out two beautiful New York strip steaks…our favorite cut.
And I planned to make a HUGE salad to try to erase the memory of all of our less-than-healthy BUT SERIOUSLY FUN food and drink choices last weekend…
So I went back to my Irish roots and invented a bleu cheese scalloped potato dish I will definitely make again. Not the lowest calorie choice…but really good! Here is how I did it.
BLEU CHEESE ROSEMARY SCALLOPED POTATOES
6 medium potatoes, peeled and sliced into mixing bowl
1 tsp salt
1/2 tsp fresh ground black pepper
2 Tablespoons fresh Rosemary, finely chopped (you could use dried in a pinch…but use much less)
MIX ABOVE TOGETHER IN MIXING BOWL.
THEN STIR IN:
3/4 to 1 cup crumbled bleu cheese
1/4 to 1/2 cup parmesan cheese
1/4 cup chopped onion chives and garlic chives (Or throw in some finely diced onion)
MIX WELL.
THEN MIX IN A SEPARATE BOWL:
1/2 cup sour cream
1 cup (or more) milk or half and half
Pour potato and cheese mixture into a greased casserole dish. Stir together the sour cream and milk mixture and pour over potatoes. Add more milk if needed to almost cover the potato slices. Sprinkle with a little more parmesan cheese and bake in a 350-375 oven for approximately 60-75 minutes, Remove from oven and let stand for 10-15 minutes before serving to allow the potatoes to firm up. DELICIOUS with a good steak!
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