Blue Cheese & Rosemary Scalloped Potatoes - cooking recipe

Ingredients

5 lbs potatoes, peeled & sliced 1/4 \" thick
3 teaspoons salt, divided
1/2 teaspoon black pepper
1 1/2 teaspoons minced fresh rosemary
3/4 cup crumbled blue cheese
3/4 cup grated parmesan cheese
1 cup sour cream
2 cups heavy cream

Preparation

Preheat oven to 350 degrees.
Butter 9x13 baking dish.
Toss sliced potatoes with 2 tsp salt, pepper and rosemary.
Toss cheeses together.
(Feel free to use more than 3/4 cup of each- I do!) Layer half the potatoes in the dish and sprinkle with half the cheese then top with remaining potatoes.
Whisk together sour cream, cream and 1 tsp salt.
Pour cream mixture over potatoes.
Tap dish on counter to settle ingredients and pop any air bubbles.
Top with remaining cheese.
Bake for one hour and fifteen minutes or until browned and tender.
Note: This dish should be prepared and baked the same day.
Do not refrigerate overnight.
Trust me.