Blue Cheese Scalloped Potatoes

If you thought scalloped potatoes couldn’t get any better, you need to try these blue cheese scalloped potatoes! Inspired by a restaurant in Memphis, TN.

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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, mostly because that’s what I had, 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).

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Post updated 11/17/19, the picture above is the original.

BLUE CHEESE SCALLOPED POTATOES

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Yield: 8 Prep Time: 30 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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 sour cream
• 2 cups heavy whipping cream
• 1/2 tsp salt
• 1/2 tsp nutmeg

Directions

1. Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking dish.
2. Peel and slice potatoes into 1/8-inch slices. Toss in large bowl with salt, pepper, thyme and rosemary.
3. In a small bowl, toss together the cheeses.
4. 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.
5. In a bowl, whisk together the sour cream, heavy whipping cream, salt and nutmeg; pour over potatoes. Sprinkle with remaining cheese mixture.
6. Bake potatoes for 45 minutes covered, then 30 minutes uncovered or until browned and tender.

Source: Adapted from Epicurious and Recipezaar (which is now Food.com)