For my birthday this past year, my boyfriend took me out to dinner to a place called Interim where we had the most amazing blue-cheese potatoes. I of course then had to figure out how to recreate them at home. After searching the internet for recipes that sounded similar for a guide, I succeeded a month later when I cooked Brent dinner for his birthday. I did not attempt to make this a healthy side-dish option. Apart from using reduced fat sour cream, there is nothing healthy about this dish.
While preparing the menu for dinner, I recalled this dish and thought it would go quite well with the honey-glazed ham I had been meaning to cook. Sure enough I slopped up any leftover sauce from the potatoes with the ham on my plate, and even got an extra slice to fully clean my plate off. I also served this meal with roasted asparagus (preheat oven to 400 degrees, toss asparagus in olive oil, salt and pepper, roast approximately 30 minutes).
4 lbs russet potatoes
1 tsp salt
1/2 tsp black pepper
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
3/4 cup crumbled Danish blue cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded extra sharp white cheddar cheese
1/4 cup finely chopped onion
4 Tbsp butter
1 cup reduced far sour cream
2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp nutmeg
- Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking dish.
- Peel and slice potatoes into 1/8-inch slices. Toss in large bowl with salt, pepper, thyme and rosemary.
- In a small bowl, toss together the cheeses.
- Layer half of the potatoes in the prepared dish, top with onion, then sprinkle with half the cheese mixture. Dot with butter and top with remaining potatoes.
- In a bowl, whisk together the sour cream, heavy whipping cream, salt and nutmeg; pour over potatoes. Sprinkle with remaining cheese mixture.
- Bake potatoes for 45 minutes covered, then 30 minutes uncovered or until browned and tender.