Blue Cheese & Rosemary Scalloped Potatoes

Serves 12 | Finish in 1 hour 35 mins

This delicious recipe was created by Kathy Casey, Renowned Seattle Chef, and comes to us courtesy of the Washington State Potato Commission. Enjoy!


5 pounds Washington Russet potatoes
2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. minced fresh rosemary
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups cream
1 tsp salt
3/4 cup Simply Artisan Reserve Blue Cheese Crumbles 


Preheat oven to 350 F. Butter a 9"x13" glass baking dish. Peel and slice the potatoes into 1/4 inch slices. Toss them in a large bowl with the salt, pepper and rosemary. In a small bowl, toss together cheeses. Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with remaining potatoes. In a bowl, whisk together sauce ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with remaining cheese mixture. Bake potatoes for about 1 hour and 15 minutes, or until browned and completely tender all the way through when poked with a knife. Serve immediately. Make-ahead tip: You can make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in 350F oven until hot. Serves 12

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