Because of the time of year I have been focusing on holiday dishes. I make these potatoes when we have ham or a rib roast. I would also do them with Turkey, however my husband is a real traditionalists so we always have to have mashed potatoes and gravy with our Turkey. Whatever you are having I hope you enjoy these as much as my family does.
You will need:
5 lbs russet potatoes (Yukon gold should work well, although I have never tried them)
2 tsp. salt ( I like kosher)
1/2 tsp. black pepper ( fresh cracked is the best)
1 1/2 tsp. chopped fresh rosemary ( always use fresh)
3/4 cup crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream
1 tsp.salt
Preheat over to 350. Butter a 9 x 13 glass baking pan. Peel and slice the potatoes into 1/4 inch slices. If you got a mandolin last year for Christmas now is the time to take it out of the box and use it. Toss the pototoes in a large bowl with salt, pepper and rosemary. In a second bowl toss together cheeses.
Layer 1/2 the potatoes in the buttered baking dish. Sprinkle with 1/2 the cheese mixture and top with remaining potatoes.
In another bowl whisk together remaining ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauces and help release any air bubbles. Sprinkle with remaining cheese mixture.
Bake potatoes for about 1 hour and 15 minutes, or until brown and completely tender all the way through when poked with a knife. Allow to sit for a few minutes to allow sauce to set up. Serves 8-12
You can also make this in advance and store, covered and refrigerated, for 4-5 days. Bring to room temp then reheat in oven at 350 until hot.
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