Sunday, December 6, 2009

Blue Cheese and Cheddar Scalloped Potatoes

For dinner tonight we had bacon wrapped tenderloin (bought at costco, great deal and they are delicious), homemade fruit salad, and blue cheese and cheddar scalloped potatoes. The potatoes were very good, and I think would be even better topped with a little bit more blue cheese and crispy bacon, because we all know everything is better with bacon!

Blue Cheese and Cheddar Scalloped Potoates
taken from My Kitchen Cafe

Serves 4

1 tablespoon butter
1 1/4 pounds russet (about 3) 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
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 minutes before serving. Season with salt and pepper to taste.

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