Wednesday, October 14, 2009

Blue Cheese and Cheddar Scalloped Potatoes

I've had some blue cheese sitting in the fridge for a few weeks and I had been trying to decide what to use it for when Melanie posted this recipe. I really liked how the blue cheese added to the dish. An added bonus was the flavor was there but it was not overpowering. In fact my husband did not notice that I had added blue cheese to the dish until I told him. I also subbed evaporated milk for the cream in this dish and no one noticed. Lately I've been playing with using evaporated milk in place of whipping cream as a way to cut calories in dishes with great success.

Blue Cheese and Cheddar Scalloped Potatoes
Melanie at My Kitchen Cafe

1 tablespoon butter
1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick
1/2 medium onion, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream **I used evaporated milk
1 bay leaf
1 cup grated sharp cheddar cheese
1/4 cup crumbled blue cheese (or more to taste)
Salt and pepper

Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown.

Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes.

Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 mintues before serving. Season with salt and pepper to taste.

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  1. Norah - brilliant idea to sub the heavy cream with evaporated milk. I'm definitely going to try that next time and in other recipes.

  2. YUMMM!!!! I {HEART} anything with blue cheese. I'll have to try this one, too!

  3. This looks fabulous...I'm going to make this soon!


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