Wednesday, December 1, 2010

Blue Cheese and Cheddar Scalloped Potatoes

I've made a bunch of variations of scalloped/au gratin taters since I've been cooking.  When I came across this recipe, I knew I had to try it.  I'm so glad I did, as I think these might be my favorite!  I love the combination of cheeses in this dish.  I love that it's done in one dish.  I love the way the cheese has a singe around the rim of the skillet.  These will definitely be made again.

Blue Cheese and Cheddar Scalloped Potatoes
slightly adapted from My Kitchen Cafe

1 Tablespoon butter
1-1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick
1/2 medium onion, minced
2 cloved garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1-1/2 cup grated sharp cheddar cheese
1/4 cup crumbled blue cheese
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, and cream.  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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