Kelly Robinson, one of the Herald-Banner's advertising representatives, shares one of her favorite holiday recipes for this delicious potato dish.
5 lbs. of Red Potatoes, peeled and sliced
Salt and pepper to taste
1-1/2 Tablespoon of minced Rosemary
1 cup of Blue Cheese Crumbles
1-1/2 to 2 cups of Parmesan Cheese
1 cup of Sour Cream
2 cups of Whipping Cream
In a large mixing bowl toss potatoes with salt, pepper and rosemary.
Butter or PAM a 13” x 9” baking pan and add half of the potatoes
In a separate bowl, toss blue cheese and 3/4 cup parmesan cheese and sprinkle half the mixture over the potatoes..
In another bowl add sour cream, whipping cream and a pinch of salt and whisk together.
Add the remaining potatoes and cheese mixture saving enough to top off the casserole.
Pour entire cream mixture over the potatoes and top off with remaining cheeses..
Bake at 350 degrees uncovered for 1-1/2 hours or until golden brown.